Ingredients
- 24 each 8" Heat Pressed Flour Tortilla (10410)
- 3 lb. Huitlacoche Filling see related recipe
- 3 3/4 lb. 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 lb. Corn Kernels, roasted
- 5 oz. Red Bell Pepper, 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 1/4 cup Sour Cream
- 2 Tbsp. Lime Juice, fresh plus 1tsp
- 7 Tbsp. Cilantro, roughly chopped
- Salt To Taste
Directions
- Combine all ingredients in food processor, pulse until smooth. Reserve chilled.
