Quesadilla Recipe

Time1h

Serves4

Masa stuffed with huitlacoche, cheese, and epazote, served with guacamole and crispy chicatanas.

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Ingredients

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1
Mix Masa
In a mixing bowl, combine masa harina and water. Mix until it forms a smooth, pliable dough. If the dough is too dry, add more water, one tablespoon at a time.
2
Rest the Dough
Cover the dough with a damp cloth and let it rest for about 30 minutes. This helps to hydrate the masa and makes it easier to work with.

3
Sauté Huitlacoche
In a pan over medium heat, add a small drizzle of cooking oil. Add the huitlacoche and sauté for about 5 minutes until heated through. Season with salt to taste.
4
Combine Filling Ingredients
In a bowl, combine the sautéed huitlacoche, Oaxaca cheese, and chopped fresh epazote leaves. Mix well to combine evenly.

5
Form Quesadillas
Preheat a skillet over medium heat and add a little cooking oil. Take a small ball of dough (about the size of a golf ball) and flatten it into a disc. Place a generous amount of the filling mixture on one half of the disc, then fold the other half over to create a half-moon shape.
6
Cook Quesadillas
Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat with remaining dough and filling, adding more oil to the pan as needed.

7
Plate Quesadillas
Cut the cooked quesadillas into wedges and serve hot with a side of guacamole and crispy chicatanas.