HUITLACOCHE (CORN MUSHROOM) QUESADILLAS
Ingredients
12 oz.Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
1 Tbsp. unsalted butter
5 large cloves garlic, minced
2 green onions, minced
2 roma tomatoes, seeded, diced
1 poblano pepper, roasted, diced
1/2 serrano pepper, minced (optional)
1/3 Cup frozen corn kernels
3 1/2 oz. Huitlacoche (corn mushroom)
Salt to taste
12 corn tortillas
Method of Preparation
- Place a saucepan over medium heat for one minute. Add butter. When butter melts, add garlic and serrano. Cook, stirring for 1 minute. Add tomatoes, poblanos, corn and onions. Cook another 3 minutes. Add huitlacoche (corn mushroom). Salt to taste. Remove from heat and set aside.
- Place a large skillet or griddle over medium heat. Place as many tortillas as will fit in a single layer in skillet. Add 1 oz. of cheese and 1 Tbsp. of the huitlacoche mixture to each tortilla. Fold tortillas in half and cook until cheese is melted and tortillas are browned, flipping when necessary.
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