Huitlacoche Quesadilla Recipe

Time30m

Serves2

Corn mushrooms, epazote leaves.

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Ingredients

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1
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
2
Add Huitlacoche and Season
Stir in the huitlacoche, epazote leaves, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the huitlacoche is heated through and the flavors meld together. Remove from heat.

3
Prepare the Tortillas
Take one corn tortilla and place it on a clean surface. Add a generous portion of the huitlacoche filling on one half of the tortilla. Sprinkle shredded queso Oaxaca over the filling.
4
Fold and Cook
Fold the other half of the tortilla over the filling to create a half-moon shape. In a clean skillet over medium heat, cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

5
Slice and Enjoy
Remove the quesadilla from the skillet and let it cool for a minute. Cut it into wedges and serve warm. Optionally, serve with salsa or guacamole.