Quesadillas de Huitlacoche

Ingredients

• •2 cans (7 oz each) huitlacoche
• •8 corn tortillas
• •2 cups shredded Oaxaca or mozzarella cheese
• •1 large white onion, thinly sliced
• •2 cloves garlic, minced
• •2 jalapeños, sliced
• •2 tablespoons fresh epazote leaves or cilantro
• •3 tablespoons vegetable oil
• •to taste Salt and black pepper

Directions

1. 1Heat 1 tablespoon oil in a large skillet over medium heat. Sauté the sliced onion until golden and caramelized, about 8 minutes. Add minced garlic and cook for 1 minute.
2. 2Add the canned huitlacoche to the skillet with the onions and garlic. Stir well and cook for 5 minutes until the mixture is heated through. Season with salt and pepper. Stir in epazote or cilantro.
3. 3Warm the tortillas in a dry skillet or directly over a flame for 30 seconds per side until pliable.
4. 4Place 2 tablespoons of the huitlacoche mixture and a handful of cheese on one half of each warm tortilla. Top with a few jalapeño slices.
5. 5Fold the tortilla in half to form a half-moon shape.
6. 6Heat 1 tablespoon oil in a skillet over medium-high heat. Cook 2 quesadillas at a time for 2-3 minutes per side until the tortilla is crispy and golden and the cheese is melted. Repeat with remaining quesadillas.
7. 7Serve immediately while hot, optionally with salsa, sour cream, or additional cilantro on the side.

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