Corn Smut Quesadillas | Quesadillas con Huitlacoche
by Lola, but inspired by Pilar Cabrera
Ingredients:
2 tablespoons oil
½ medium onion diced
3 cups fresh huitlacoche or 2 8-ounce cans drained
5 cloves garlic minced
24 4-inch fresh corn tortillas
1 pound Oaxaca cheese or other white melting cheese
Salt to taste
Preparation:
- Heat oil on medium flame in large pan. Once hot, add onions and sauté until translucent.
- Add garlic and huitlacoche and sauté for about 20 minutes.
- In the meantime, shred cheese for quesadillas.
- Heat comal or large flat pan. Once hot, prepare quesadillas with shredded cheese and huitlacoche mixture. Fold in half and heat on each side for about 1 minute on each side or until lightly golden.
- Serve with sliced avocado and Grandma Lola’s Spicy Red Salsa.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
