Fire-roasted Corn Salad Quesadillas Recipe
Flour tortillas stuffed and grilled with Andiamo signature cheese blend, huitlacoche, wild mushrooms and epazote, served with fresh tomato salsa.
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Ingredients
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Quesadilla Filling
Fresh Tomato Salsa
Method
Quesadilla Preparation
- 1
- 2
Add Huitlacoche and Epazote
Stir in huitlacoche, chopped epazote, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat.
- 3
Assemble Quesadillas
On one half of each flour tortilla, layer a portion of the Andiamo cheese blend followed by the mushroom mixture. Fold the tortilla over to close.
- 4
Grill Quesadillas
Heat a non-stick skillet or grill pan over medium-high heat. Place the folded quesadilla on the grill and cook for about 3-4 minutes on each side, until golden brown and the cheese is melted. Repeat with remaining tortillas.
Fresh Tomato Salsa Preparation
- 5
Mix Salsa Ingredients
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Add chopped jalapeño to taste.
- 6
Chill
Let the salsa sit for 10 minutes to allow the flavors to meld before serving.