Directions

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.

ASSEMBLING THE QUESADILLAS

Start by putting about ¾ ounce of cheese on a corn tortilla.

Then put 2 tbsps. of filling on the tortilla.
Then add another ¾ 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.

SERVING

Serve 2 quesadillas per person. Slice the quesadillas in half and serve with your favorite salsa for dipping.