The huitlacoche is the fungus that grows on the ear of corn. It is curious but in many countries they don’t know that the huitlacoche is edible and that it is a “Delicacy of the Mexican Cuisine”. If you have never tried it this is your chance, don’t miss it.
The huitlacoche was eaten since the time of the Mexicas and we rather don’t give you the definition of the word huitlacoche, we think that you are not going to like it ;)
Now let’s talk about the quesadillas. In case that you don’t know them they are tortillas that are folded in half and in the middle melted cheese is put.
In this occasion the quesadillas will also have a delicious filling of huitlacoche with epazote and onion; which you will not like, it will fascinate you.
This is an excellent dish to serve as an appetizer, because it prepares the palate to enter into the World of the Mexican Flavors.
About the Recipe
To make the huitlacoche quesadillas you have to follow some very simple steps like chop, fry and heat. You won’t have any problem with this recipe.
Use a cheese that melts to make the quesadillas like:
In some seasons of the year it is difficult to find the huitlacoche. If you don’t find it fresh you can also buy it canned.
As it was mentioned before, in this recipe epazote is also used. The only problem is that it is difficult to find. But make all what is possible to get it you won’t regret.
The quesadillas will be ready in . The recipe is for 6 quesadillas.