Blue Corn Quesadillas de Huitlacoche
Handmade blue corn masa pockets filled with earthy, ink-dark huitlacoche sauteed with poblano peppers, garlic, and fresh epazote, then folded around ribbons of melted Oaxacan cheese and pressed on a hot comal. These prized quesadillas celebrate one of Mexico's most revered and mysterious ingredients.
Ingredients
- 2 cups blue corn masa harina (or regular masa harina)
- 1.5 cups warm water
- 1/2 teaspoon salt
- 1 can (7 oz) huitlacoche or 1 cup fresh
+ 9 more ingredients
Instructions
Mix the masa harina, warm water, and salt in a bowl. Knead for 2 minutes until the dough is smooth and pliable, like soft Play-Doh. It should not crack at the edges when you press a ball flat. Cover with a damp towel and rest for 10 minutes.
Heat 2 tablespoons oil in a skillet over medium heat. Cook the onion until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.
Add the huitlacoche and diced poblano. Cook for 8 minutes, stirring occasionally, until the mixture is fragrant and most of the moisture has evaporated. Stir in the epazote and remove from heat.
Divide the masa into 8 equal balls. Place each ball between two sheets of plastic wrap and press flat with a tortilla press or a heavy skillet to about 5 inches in diameter.
Place a spoonful of the huitlacoche mixture and a generous pinch of shredded cheese on one half of each round. Fold the other half over to form a half-moon and gently press the edges to seal.
Heat a comal or large skillet over medium-high heat with a thin film of oil. Cook the quesadillas for 3 minutes per side until the masa is cooked through with golden spots and the cheese is melted.
Serve immediately with salsa verde, a drizzle of crema, and fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI