Mexican Food Journal
Quesadillas filled with huitlacoche, sautéed onions, and tomatoes.
- 8 corn tortillas
- 12 ounces Mexican cheese Oaxaca, Chihuahua, or asadero
- 2 tomatoes large
- 1/2 white onion medium
- 1 clove garlic
- 12 ounces huitlacoche fresh
- 4 leaves epazote
Preparing the Filling
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.