Corn Truffle Quesadillas

Huitlacoche (corn mushroom) filling with epazote and Oaxaca cheese for quesadillas. A flavorful Mexican delicacy.

Ingredients

• 300 grams huitlacoche (fresh or canned)
• 200 grams Oaxaca cheese (Substitute: Fresh mozzarella or Monterey Jack)
• fresh epazote, al gusto
• 1 piece white onion
• 4 cloves garlic
• 1 piece serrano chile (Substitute: Jalapeño)
• 1 tablespoons neutral vegetable oil
• salt, al gusto
• 8 pieces corn tortillas

Directions

1. Finely chop onion, garlic, and serrano chile. Chop the epazote.
2. Prepare the huitlacoche (clean if fresh, drain if canned). Grate or shred the Oaxaca cheese.
3. Sauté the onion in vegetable oil in a skillet over medium heat until translucent.
4. Add garlic and serrano chile, cook for 1 minute until fragrant.
5. Add the huitlacoche and cook over medium-high heat until the liquid evaporates and it is well cooked. Season with salt.
6. Add the chopped epazote to the filling and mix. Remove from heat.
7. Heat a comal. Place a tortilla, fill with the huitlacoche mixture and shredded Oaxaca cheese.
8. Fold the tortilla and cook on both sides until golden brown and the cheese is melted.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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