Total time: 25 minutes
Note: Huitlacoche can be found at select Latin markets; call ahead to make sure. It is also available online.
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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 huitlacoche 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 comal, or griddle pan). Add sliced cheese to one-half of the tortilla, and when it has melted, add a scoop of the huitlacoche 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.
Each serving: 455 calories; 25 grams protein; 22 grams carbohydrates; 3 grams fiber; 31 grams fat; 17 grams saturated fat; 76 mg cholesterol; 2 grams sugar; 478 mg sodium.Copyright © 2015, Los Angeles Times