Ingredients with Measurements:
- 1 cup of huitlacoche (canned or fresh)
- 1/2 cup of chopped onion
- 1 garlic clove, minced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup of shredded Oaxaca cheese
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a non-stick skillet over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the huitlacoche and cook for 5-7 minutes until it is heated through and slightly browned.
4. Season with salt and pepper to taste.
5. Remove the huitlacoche mixture from the skillet and set aside.
6. Place a tortilla in the skillet and sprinkle a handful of shredded Oaxaca cheese on top.
7. Add a spoonful of the huitlacoche mixture on top of the cheese.
8. Sprinkle some chopped cilantro on top.
9. Cover with another tortilla and press down gently with a spatula.
10. Cook for 2-3 minutes on each side until the tortillas are crispy and the cheese is melted.
11. Repeat with the remaining tortillas and huitlacoche mixture.
12. Cut the quesadillas into wedges and serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 350mg
- Total carbohydrates: 28g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as Chihuahua or Monterey Jack.
- If you can't find huitlacoche, you can substitute with mushrooms.
Variations:
- You can add some diced tomatoes or roasted peppers to the huitlacoche mixture for extra flavor.
- You can also add some cooked shredded chicken or beef to the quesadillas for a heartier meal.
Tips and tricks:
- Make sure to use a non-stick skillet or griddle to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with the huitlacoche mixture, or they will be difficult to flip.
- You can keep the quesadillas warm in a low oven while you cook the remaining ones.
Storage instructions:
- You can store the leftover huitlacoche mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with some extra chopped cilantro and lime wedges on the side.
Garnishes:
- You can sprinkle some crumbled queso fresco or cotija cheese on top of the quesadillas for extra flavor.
Pairings:
- Huitlacoche quesadillas pair well with a side of guacamole or salsa.
Suggested side dishes:
- You can serve the quesadillas with a side of Mexican rice or black beans.
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add a little more oil to the pan.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to help it melt.
Food safety advice:
- Make sure to cook the huitlacoche mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Huitlacoche, also known as corn smut, is a type of fungus that grows on corn. It is considered a delicacy in Mexican cuisine.
Flavor profiles:
- Huitlacoche has a unique earthy and slightly sweet flavor that pairs well with cheese and tortillas.
Serving suggestions:
- Serve the huitlacoche quesadillas as a main dish for lunch or dinner.
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Region: Mexican