Description
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.
Ingredients
- 2 tablespoons butter
- ½ onion, chopped
- 1 garlic clove, minced
- 1 jalapeno pepper, seeded and chopped
- 5 fresh epazote leaves
- 1 pound fresh corn truffles (huitlacoche)
- sea salt to taste
- 10 (6 inch) yellow corn tortillas
- 1 pound Oaxaca cheese, separated into strings
Instructions
- Melt butter in a skillet over medium heat; stir in onion
- garlic
- jalapeño pepper
- and epazote and cook until soft
- about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated
- about 10 minutes. Season with salt and keep warm.
- Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them
- stacked together
- onto the hot griddle; cook until bottom tortilla is crisp
- about 2 minutes. Flip stacked tortillas and cook other tortilla until crisp
- about 2 minutes. Separate two tortillas; place them separately
- uncooked-side down
- onto the hot griddle. Cover crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of corn truffle mixture over cheese
- then lay crisp side of second tortilla on top to cover truffle mix.
- Cook
- turning once
- until both tortillas are crisp and cheese is melted
- about 3 minutes; repeat with remaining tortillas
- cheese
- and corn truffle mixture. Cut each quesadilla into four wedges to serve.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 5