CORN TRUFFLE QUESADILLA
- 1/2 lb of huitlacoche, corn truffle, drained.
- Fresh finely chopped serrano or jalapeño peppers (to taste)
- 2 large cloves of garlic, finely minced
- 2 tablespoons of olive oil
- Your favorite Cheese (Oaxaca is recommended, but cheddar or a “Mexican Mix” will do)
- Heat the oil.
- Once hot add the onion and sauté until tender.
- Sprinkle a little salt over the onion.
- Next add the garlic and the chopped chilies and sauté until soft, then add the huitlacoche to the pan and season with a little salt.
- Warm up a comal or a griddle or pan, until hot then turn the flame to medium-low. Then place a corn tortilla on it and allow to warm up for a minute, flip it over then on one half of the tortilla place the cheese.
- Spoon in some of the huitlacoche filling on top of the cheese, carefully fold the empty tortilla half over the filling to form a half-moon shape.
- Cook for a few minutes before flipping over and cooking a couple of more minutes -- all you want to achieve is melted cheese.
- Remove the quesadilla from the heat and set aside to continue until of the filling is used up.
- Serve the quesadillas with your favorite salsa (or even hot sauce)
- Enjoy! Buen provecho!
What is Huitlacoche?
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn mushroom (fungus) that grows around the corn kernels of a ears of corn 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.