Ingredients with Measurements:
- 2 cups of fresh spinach, chopped
- 1 cup of huitlacoche (canned or fresh)
- 1 cup of shredded Oaxaca cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped cilantro
- 4 large flour tortillas
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the huitlacoche and cook for 5-7 minutes, stirring occasionally.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Remove from heat and stir in the chopped cilantro.
7. Place a tortilla on a flat surface and sprinkle with shredded Oaxaca cheese.
8. Spoon the huitlacoche and spinach mixture over the cheese.
9. Top with another tortilla and press down lightly.
10. Repeat with the remaining tortillas and filling.
11. Heat a large skillet over medium-high heat.
12. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
13. Repeat with the remaining quesadillas.
14. Cut into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 8g
Cholesterol: 35mg
Sodium: 600mg
Total carbohydrates: 34g
Dietary fiber: 3g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Huitlacoche can be substituted with mushrooms or black beans.
- Oaxaca cheese can be substituted with Monterey Jack or Cheddar cheese.
Variations:
- Add diced tomatoes or bell peppers to the filling for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be careful not to overfill the quesadillas, as they may become difficult to flip.
- Use a spatula to press down on the quesadillas while cooking to ensure the cheese melts evenly.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for an additional minute on each side.
- If the filling is too dry, add a splash of water or broth to moisten it.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Huitlacoche, also known as corn smut, is a delicacy in Mexican cuisine. It is a type of fungus that grows on corn and is prized for its earthy, umami flavor.
Flavor profiles:
The huitlacoche and spinach filling is savory and earthy, while the Oaxaca cheese adds a creamy, slightly salty flavor to the quesadillas.
Serving suggestions:
Serve the quesadillas as an appetizer or main course for a Mexican-inspired meal.
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Region: Mexican