Huitlacoche can be found at select Latin markets; call ahead to make sure. It is also available online.
1 tablespoon oil
1/4 onion, minced
1 garlic clove, minced
2 serrano peppers, minced
1 (7-ounce) can of huitlacoche
6 to 8 (6- to 7-inch) corn tortillas
1 (12-ounce) package Oaxaca cheese, sliced
1. In a medium skillet,
heat the oil over medium-high heat until hot. Add the onions, garlic and minced peppers and cook, stirring frequently, until the onions are softened, 6 to 8 minutes. Stir in the
and heat until it begins to bubble, stirring frequently, then remove from heat and set aside.
2. Assemble the quesadillas:
Heat a tortilla on the stovetop (this can be done directly on the stovetop or using a
or griddle pan). Add sliced cheese to one-half of the tortilla, and when it has melted, add a scoop of the
mixture. Fold the tortilla over and hold in a warm place until all of the quesadillas have been assembled. Repeat with the remaining tortillas. Serve immediately.