Mexican cuisine · Breakfast & Eggs

Huitlacoche Quesadillas

Corn tortillas filled with earthy huitlacoche, onion, epazote and cheese, crisped on a comal.

Ingredients · for 4 servings

• 8 corn tortillas
• 500 g huitlacoche (corn smut, canned)
• 200 g grated cheese
• 1 onion
• 2 cloves garlic
• 1 serrano chili
• 1 sprig epazote (or 3 sprigs cilantro)
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Finely dice the onion, chop the garlic, cut the serrano chili into fine rings and strip the epazote leaves from the stems.
2. Heat 2 tbsp vegetable oil in a pan and sauté the onion, garlic and chili over medium heat for 4 min. until the onion is soft and lightly golden.
3. Add the drained huitlacoche and cook uncovered for 8 min. until the liquid has evaporated and the mixture turns deep black and glossy; season with salt and pepper.
4. Fold in the epazote leaves and let the filling cool briefly so it doesn't leak out when folded.
5. Warm each tortilla in a hot, lightly oiled pan, top one half with filling and cheese, and fold over.
6. Cook the quesadillas for 2–3 min. per side until the tortilla has crisp brown spots and the cheese has fully melted, then serve immediately halved.