Traditional Mexican Huitlacoche Quesadilla

A simple quesadilla made with huitlacoche or corn mushrooms, instead of meat. The huitlacoche mixture makes more than you need, enough for 2-3 quesadillas depending on size.

Ingredients:

• 8 oz fresh or frozen huitlacoche
• 6 oz/2 large Roma tomatoes
• Kosher salt, to taste
• Small handful of fresh cilantro, chopped
• 1 Tablespoon lard or cooking oil
• Crushed red pepper flakes or 1 jalapeno, chopped
• 1 medium onion, finely chopped
• ½ Tablespoon minced garlic
• 2 oz grated cheese, such as queso Oaxaca or mozzarella
• 8 inch flour tortillas

Directions:

Tomatoes:

1. Bring 2 quarts of water to a boil.
2. Meanwhile, core the tomatoes, score the bottoms with an X, then put in the boiling water for 30 seconds or until the skin around the X starts to peel back.
3. Remove the tomatoes, cool, peel, squeeze out and discard the seeds, then chop the tomatoes and reserve. (You can put the tomatoes in a bowl of ice water to speed up the cooling process).

Huitlacoche mixture:

1. In a saute pan, heat the lard or oil and add the onion and garlic. Cook for 3-4 minutes or until translucent.
2. Add the huitlacoche and tomato and mash the mixture up with the back of a spoon as it cooks, until the pan is nearly dry.
3. Season the mixture with salt to taste, add the cilantro and set aside.

Finishing and serving:

1. To make the quesadilla, grease a large pan, such as a 12 inch cast iron skillet. Add the tortilla and warm it on both sides for a moment or two until pliable on medium heat, then add the cheese and roughly ½ -¾ cup of the huitlacoche mixture. When the cheese has started to melt, fold the quesadilla in half, pressing it down gently to help it brown evenly.
2. Add some extra oil if the pan looks dry. Peak under the quesadilla to check on it’s color ~ when one side is browned, flip it, pressing down gently again. Add a teaspoon of oil if needed, cooking until the other side is golden brown and crisp.
3. When both sides are brown and crisp, place the quesadilla on a cutting board, cut into 4 wedges, sprinkle with cilantro and serve with your favorite accompaniments, such as sour cream or guacamole!