Chef Jorge Fierro from Frida Bistro shares a recipe for Quesadilla de Huitlacoche.
Ingredients:1 lb Fresh Huitlacoche
2 Garlic cloves (minced)
2 Shallot (diced)
1 Medium Tomato (diced)
2 Roasted Corn
1 Jalapeno
4 leaves Epizote (roughly chopped)
2 oz Olive Oil
Salt
12 Rico handmade corn tortillas
1½ lbs "Chihuahua" Cheese
Directions:Saute garlic and shallots until translucent. Add jalapeno, huitlacoche, tomato and epazote and sauté for 4 to 5 minutes. Add roasted corn to mixture and set aside. To assemble the quesadilla, layer shredded cheese on top of a tortilla and then place a handful of the vegetable mixture on top of the cheese, then add cheese again and top with another tortilla. Microwave the assembled quesadilla for 2 minutes to melt the cheese slightly so mixture remains intact. Grill quesadilla in a non-stick pan on both sides at medium heat until quesadilla is heated thoroughly heated but remove before tortilla becomes crispy.
Frida Bistro is at 545 West 700 South in Salt Lake City. The phone number is (801) 983-6692. You can find more information at:
http://www.fridabistro.com.
