Time
55 min
Serving
5 persons
Calories
525
In this recipe, Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Also known as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the U.S. and Europe. Enjoy it in these crispy quesadillas.
Ingredients
- butter: 2 Tbsp
- onion: 0.5 piece (chopped)
- garlic clove: 1 piece (minced)
- jalapeño pepper: 1 piece (chopped)
- epazote leaves: 5 piece (fresh)
- corn truffles (huitlacoche): 1 pound (fresh)
- sea salt: (to taste)
- yellow corn tortillas: 10 piece (6 inch)
- Oaxaca cheese, separated into strings: 1 pound
Metric Conversion
Stages of cooking
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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.
