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| Corn Truffle (Huitlacoche) Quesadillas |
"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
- 1/2 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 :
| Prep : 10M | Cook : 5M | Ready in : 55M |
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- Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno 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 the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the 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.
Notes :
- Huitlacoche can be found canned, but fresh huitlacoche is so much better. You can find it in summer farmers' markets, Mexican markets that carry fresh produce, and on the internet.
- You may find it spelled "cuitlacoche."
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