Recipe type: Appetiser
Serves: About 12
- •2 TBSP olive oil
- •1 lb fresh huitlacoche or 2 8-oz cans
- •1/2 medium onion, chopped
- •2 garlic cloves, minced
- •1 or 2 jalapeno peppers, finely chopped
- •2 tsp dry epazote or 1 tbsp fresh one, chopped
- •salt and pepper to taste
- •1/4 pound Oaxaca cheese or any other melting cheese
- •12 corn tortillas
- Sautee onion in olive oil on a large frying pan. When the onion becomes translucent add the garlic and sautee for a couple of minutes.
- Add huitlacoche, pepper and epazote and cook for about 5 to 7 minutes stirring constantly. This will prevent the huitlacoche from oozing a lot of liquid and becoming slimy.
- Season to taste and when it becomes tender turn heat off and set apart.
- In a griddle, comal or large pan, make the quesadillas by warming up the tortillas a little bit then stuffing them with cheese slices and some of the cooked huitlacoche and folding them in half.
- Serve with avocado or fresh salsa and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2010/10/29/huitlacoche-quesadillas/