Quesadillas de Huitlacoche

Ingredients

• 8 units grain corn tortillas
• 2 cups huitlacoche
• 1 large red onion
• 2 cloves garlic
• 2 cups spinach
• 2 medium tomatoes
• 1 large green bell pepper
• 2 tablespoons olive oil
• 0.5 cup cilantro
• 1 juice of lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Finely chop the red onion, garlic, tomatoes, and green bell pepper. Set aside.
2. 2In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. 3Add the huitlacoche to the skillet and cook, stirring occasionally, for about 5 minutes.
4. 4Incorporate the chopped tomatoes, green bell pepper, and spinach into the skillet. Cook until the spinach is wilted and the vegetables are tender, about 7 minutes.
5. 5Season the vegetable and huitlacoche mixture with salt, black pepper, and lime juice. Stir in the fresh cilantro.
6. 6Warm the whole grain corn tortillas in a separate pan or directly over the flame of a gas stove for about 15 seconds on each side.
7. 7Place an equal amount of the vegetable and huitlacoche mixture on half of each tortilla, then fold the tortillas over to close.
8. 8In a clean skillet over medium heat, lightly toast the quesadillas on each side until they are golden and crispy, about 2 minutes per side.
9. 9Cut the quesadillas into halves or quarters, depending on preference.
10. 10Serve immediately, garnished with additional fresh cilantro if desired.