Quesadillas de Huitlacoche
Crispy pan-fried quesadillas filled with earthy huitlacoche (corn fungus), melted cheese, and onions. A traditional Mexican delicacy ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 count corn tortillas (6-inch or 8-inch)
- 1.5 cups huitlacoche (canned or fresh)
- ½ count white onion
- 1 cup Oaxaca or mozzarella cheese, shredded
- 2 tbsp olive oil
- 0 to taste salt and pepper
Instructions
- 1
Dice onion into small pieces. Drain huitlacoche if canned and pat dry with paper towels.
- 2
Warm tortillas in a dry skillet over medium heat, 20 seconds per side until pliable.
- 3
Warm 1 tbsp oil in skillet over medium. Add onion, cook until soft, about 2 minutes.
- 4
Add huitlacoche to onion, stir, and cook until warmed through, about 1 minute. Season with salt and pepper.
- 5
Spread 2 tbsp cheese on one tortilla. Top with 2 tbsp huitlacoche mixture, then 2 tbsp cheese and another tortilla.
- 6
Wipe skillet clean. Heat remaining oil over medium-high until it shimmers, about 30 seconds.
- 7
Pan-fry quesadilla 2 minutes per side until golden brown and cheese melts.
- 8
Transfer to cutting board, slice into wedges, and serve immediately.
Tools you’ll need
- 10-inch skillet or griddle
- cutting board
- knife
- wooden spoon or spatula
- paper towels
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