Quesadillas de Huitlacoche
Mexican corn smut quesadillas with huitlacoche, epazote and cheese — a true Mexican delicacy. Cooking the huitlacoche until all its liquid evaporates concentrates its earthy, mushroom-like flavour instead of leaving the filling watery.
Ingredients
Instructions
Sauté onion in oil until soft, add garlic and cook 1 minute.
Add huitlacoche or mushrooms, cook until liquid evaporates.
Add epazote and season with salt.
Heat a comal or dry frying pan over medium heat.
Place a tortilla in pan, add filling and cheese to one half.
Fold tortilla over filling and press gently.
Cook 2 minutes each side until crispy and cheese melts. Serve with salsa verde.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.