Huitlacoche Quesadilla

Ingredients

• 1 can huitlacoche (7 oz)
• 8 blue corn tortillas (or 4 large flour tortillas)
• 2 cups Shredded Mexican cheese (Oaxaca, Chihuahua, or Asadero)
• 2 medium tomatoes (diced)
• 1 small onion (chopped)
• 1 jalapeño pepper (chopped)
• 2 Tbsp olive oil
• 1 tsp dried epazote (optional)
• salt (to taste)

Instructions

1. 1

   --- Make the huitlacoche mixture ---

2. 2

   Heat the oil over medium heat in a pan. Add onion and cook for 2 minutes.

3. 3

   Add garlic and cook until fragrant.

4. 4

   Add jalapeños and tomatoes, cook while stirring constantly until vegetables are slightly soft.

5. 5

   Mix in the huitlacoche, dried epazote, and season with salt.

6. 6

   Cook for about 3 minutes, then set aside.

7. 7

   --- Make the quesadillas ---

8. 8

   Heat a cast-iron skillet or comal until smoky hot over medium heat.

9. 9

   Place a tortilla and add a handful of shredded cheese on one side.

10. 10

    Add about 2 tablespoons of the huitlacoche mixture on top.

11. 11

    Carefully and using a spatula, fold the tortilla into a half-moon.

12. 12

    Cook, flipping the quesadilla one or two times, until cheese has melted nicely.

13. 13

    Transfer the quesadilla to a serving plate and cover it with a kitchen towel to keep it warm.

14. 14

    Repeat the steps until all ingredients are gone and serve.