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Recipe: Huitlacoche quesadillas

Recipe: <i>Huitlacoche</i> quesadillas
Huitlacoche can be found at select Latin markets; call ahead to make sure before tackling this dish. Read the recipe. (Bob Chamberlin / Los Angeles Times)

Huitlacoche quesadillas

Total time:

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25 minutes

Servings:

4

Note:

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

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.

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