Best 3 Corn Truffle Huitlacoche Quesadillas Recipes
In the realm of Mexican cuisine, there exists a culinary treasure that tantalizes taste buds and embodies the essence of both land and sea: corn truffle huitlacoche quesadillas. These delectable quesadillas feature the unique flavor of huitlacoche, a rare and prized fungus that grows on corn, combined with the comforting warmth of melted cheese, all enveloped in a crispy tortilla. This article will guide you through the culinary journey of creating these exquisite quesadillas, providing step-by-step instructions, ingredient recommendations, and cooking tips to ensure you savor every bite. Embark on this culinary adventure and discover the magic that awaits in each golden-brown quesadilla.
Check out the recipes below so you can choose the best recipe for yourself!
HUITLACOCHE QUESADILLAS RECIPE
Recipe for quesadillas filled with huitlacoche, sautéed onions, and tomatoes prepared with corn tortillas.
Provided by Andrés Carnalla
Categories Antojitos
Number Of Ingredients 8
Steps:
- Chop the onion, tomatoes, and garlic.
- Cook the onions, tomatoes, and garlic in 2 tablespoons of cooking oil over medium heat stirring frequently for 5 minutes.
- When the tomatoes have changed color and started to lose their shape they are ready. Set them aside.
- In the same pot where you cooked the tomatoes, onion, and garlic cook the huitlacoche over medium heat for 10 minutes.
- Add the reserved mixture of tomatoes, onion, and garlic and stir well.
- Season with epazote and salt and cook for 2 more minutes.
- Start by putting about 3/4 ounce of cheese on a corn tortilla.
- Then put 2 tbsps. of filling on the tortilla.
- Then add another 3/4 ounces of cheese and top with another tortilla.
- Preheat your pan or comal to medium-hot. Place the quesadilla in the pan and cook until the tortilla just starts to turn golden then flip once.
- Check to see that the cheese is fully melted before serving.
- Serve 2 quesadillas per person. Slice the quesadillas in half and serve with your favorite salsa for dipping.
Nutrition Facts : ServingSize 2 quesadillas, Calories 353 kcal, Carbohydrate 31 g, Protein 20 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 904 mg, Fiber 5 g, Sugar 5 g
CORN TRUFFLE (HUITLACOCHE) QUESADILLAS
Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
- Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
- Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.
Nutrition Facts : Calories 525 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 32.2 g, Fiber 7.8 g, Protein 27 g, SaturatedFat 19.5 g, Sodium 722.9 mg, Sugar 3.1 g
HUITLACOCHE - MEXICAN CORN TRUFFLE
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Prepared this way, huitlacoche can be used in crepes, tacos and quesadillas. Cooking time is approximate.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan.
- Add the onion and garlic and fry gently until translucent - about 3 minutes.
- Add the poblano strips and fry for an additional minute.
- Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
- The fungus should be tender, retaining some moisture, but not soft and mushy.
- Stir in the epazote and cook uncovered for another 2 minutes.
- NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.
Nutrition Facts : Calories 450, Fat 41.2, SaturatedFat 5.3, Sodium 14.2, Carbohydrate 21, Fiber 3.1, Sugar 10.1, Protein 4.2
Tips:
- Choose the freshest ingredients possible. This will ensure that your quesadillas are the most flavorful and delicious.
- Don't be afraid to experiment with different fillings. There are endless possibilities, so get creative and have fun!
- Cook the quesadillas over medium heat. This will help to prevent the tortillas from burning.
- Flip the quesadillas frequently. This will ensure that they cook evenly.
- Serve the quesadillas immediately. They are best enjoyed hot and fresh.
Conclusion:
Corn truffle huitlacoche quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give these quesadillas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love