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Huitlacoche Quesadilla
author
Maricruz Avalos Flores
8
quesadillas
Delicious, nutritious, and super easy to make. Those quesadillas with huitlacoche are some of the most authentic Mexican food out there.
prep
10
minutes
minutes
cook
15
minutes
minutes
total
25
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1
can
huitlacoche
(7 oz)
▢
8
blue corn tortillas
(or 4 large flour tortillas)
▢
2
cups
Shredded Mexican cheese
(Oaxaca, Chihuahua, or Asadero)
▢
2
medium
tomatoes
(diced)
▢
1
small
onion
(chopped)
▢
1
jalapeño pepper
(chopped)
▢
2
Tbsp
olive oil
▢
1
tsp
dried epazote
(optional)
▢
salt
(to taste)
Instructions
Make the huitlacoche mixture
Heat the oil over medium heat in a pan. Add onion and cook for 2 minutes.
Add garlic and cook until fragrant.
Add jalapeños and tomatoes, cook while stirring constantly until vegetables are slightly soft.
Mix in the huitlacoche, dried epazote, and season with salt.
Cook for about 3 minutes, then set aside.
Make the quesadillas
Heat a cast-iron skillet or comal until smoky hot over medium heat.
Place a tortilla and add a handful of shredded cheese on one side.
Add about 2 tablespoons of the huitlacoche mixture on top.
Carefully and using a spatula, fold the tortilla into a half-moon.
Cook, flipping the quesadilla one or two times, until cheese has melted nicely.
Transfer the quesadilla to a serving plate and cover it with a kitchen towel to keep it warm.
Repeat the steps until all ingredients are gone and serve.
Nutrition Information
Calories:
230
kcal
|
Carbohydrates:
14
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
262
mg
|
Potassium:
163
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
468
IU
|
Vitamin C:
7
mg
|
Calcium:
212
mg
|
Iron:
1
mg
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