Teresa's Recipes
Mexican Huitlacoche Quesadillas
Indulge in the rich and earthy flavors of Mexico with these exquisite huitlacoche quesadillas. Huitlacoche, known as corn truffle or corn fungus, has a unique taste that adds a delightful depth to this dish. These quesadillas are not just a meal; they're a taste of tradition, perfect for a cozy dinner or a vibrant fiesta. Pair them with fresh lime and a sprinkle of cilantro for a burst of brightness!
Ingredients
- 2 tablespoons Vegetable oil
- to taste Salt
- 1, cut into wedges Lime
- 1/4 cup, chopped Fresh cilantro
- 1 cup, crumbled Queso fresco
- 8 Corn tortillas
- 2 cups, fresh or canned Huitlacoche
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 18g
- Carbs: 40g
- Protein: 10g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a skillet, heat the vegetable oil over medium heat.
- Add the huitlacoche to the skillet and cook for about 5 minutes, stirring occasionally, until heated through and slightly softened.
- Season the huitlacoche mixture with salt to taste.
- In a separate skillet or on a griddle, warm the corn tortillas until pliable.
- Take 4 tortillas and divide the huitlacoche mixture evenly among them.
- Sprinkle each filled tortilla with crumbled queso fresco and chopped cilantro.
- Top each with another tortilla to form a quesadilla.
- In the skillet or on the griddle, cook the quesadillas for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden and crispy.
- Remove from heat and serve the quesadillas hot with lime wedges on the side for squeezing over.
Tips
- For added flavor, consider sautéing some diced onions and garlic with the huitlacoche.
- You can also add diced jalapeños for a spicy kick.
- If you can't find huitlacoche, you can substitute with sautéed mushrooms for a similar texture, though the flavor won't be the same.