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Huitlacoche Para Quesadillas

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Submitted by brandt34

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 453.6
POUND G HUITLACOCHE *
3 45
TABLESPOONS ML PEANUT OIL
¼ 0.3
EACH EACH ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
peeled, chopped
2 2
EACH EACH POBLANO PEPPERS *
¼ 1.3
TEASPOON ML SALT

Directions

Roast and peel the chiles poblanos, then devein and cut into strips.

Cut the fungus from the corn cobs and chop it roughly.

Set aside.

Heat the oil and cook the onion and garlic, without browning, until they are soft.

Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 61 96% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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