As you can see in the photos above, this does not have the most appealing appearance. However, when pan-fried with squash, garlic and peppers, it made for one of the most delicious quesadilla fillings I’ve ever had. It has a flavor somewhat reminiscent of mushrooms…earthy, savory and a touch bitter. However, in addition, you get a hint of corn flavor as well. I think next time, I will buy more than just 1 ear of corn!
To prepare this dish, I referenced my Diana Kennedy cookbooks and came up with this adaptation. I chopped up the huitlacoche, cooked it with one of our Full Belly summer squashes and our very own homegrown Jalapeno peppers and epazote leaves. We heaped this mixture on to some Mi Abuelita corn tortillas along with shredded cheese to complete the quesadillas.
1/4 cup vegetable oil
2 cloves garlic, minced
2 green onions, finely chopped
1 ear of corn with Huitlacoche, stripped from the cob and roughly chopped
1 medium yellow summer squash, diced
1 Jalapeno pepper, seeded and thinly sliced
1 Tbsp epazote leaves roughly chopped, optional
Salt to taste
10 small corn tortillas
Shredded Jack cheese
1. In a frying pan, heat the vegetable oil. Add the garlic and green onions and fry until softened, about 30 sec
2. Add the squash and cook until heated through, about 2 minutes, stirring constantly
3. Add the huitlacoche, cook until heated through
4. Add the Jalapeno peppers and cook until the vegetables are tender, about 5 minutes.
5. Add the epazote leaves and salt (about 1/2 tsp), mix well and cook for another minute.
6. Take the mixture off the heat and set aside
7. Heat a separate griddle or frying pan. Place a handful of shredded cheese and a big spoonful of the huitlacoche mixture between 2 tortillas. Cook on the griddle until the cheese is well melted, flipping once halfway through. Be careful not to burn the tortillas.