Ingredients
- 24 Each 8" Heat Pressed Flour Tortillas (10410)
- 3 Lbs. Huitlacoche Filling, see related recipe
- 3 3/4 Lbs. Queso Fresco, crumbles
- 3/4 cup Unsalted Butter, melted
- As Needed Cilantro Crema, see related recipe
Directions
- To prepare one quesadilla, top one tortilla with 4 oz. of the Huitlacoche Filling, 5 oz. of queso fresco crumbles and top with second tortilla.
- In a skillet over medium heat, ladle ½ oz. of melted butter into the pan and griddle or press quesadilla on each side until crispy.
- Serve with a drizzle of Cilantro Crema as desired.
Ingredients- 3 Tbsp. Unsalted Butter
- 5 Oz. Onion, diced
- 2 1/2 Oz. Garlic, peeled, minced
- 5 Oz. Poblano, roasted, seeded, fine dice
- 25 Oz. Huitlacoche
- 1 Tbsp. Dried Epazote
- 1 1/4 Lbs. Corn Kernels, roasted
- 5 Oz. Red Bell Peppers, fine dice
Directions
- In a large sauté pan, over medium heat add butter, onion, and garlic. Cook until fragrant and translucent.
- Add remaining ingredients and cook until heated through. Stir often. Hold hot for service.
Ingredients- 1/4 cup Cilantro, chopped
- 1/4 cup Yellow Onions, minced
- 2 tsp. Lime Juice
- 1 cup Sour Cream
Directions
- Combine all ingredients in food processor, pulse until smooth. Reserve chilled.
