Huitlacoche And Goat Cheese Crisp With Zucchini Blo

Name: Huitlacoche And Goat Cheese Crisp With Zucchini Blossom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn oil; 1/2 onion, peeled and sliced; 1 tablespoon garlic, peeled and minced; 1 tablespoon serrano chili, seeded and minced; 2 tablespoons epazote, chopped; 1 cup canned Huitlacoche, drained; 1/2 cup whipping cream; 1/2 - 3/4 cup goat cheese, crumbled; 4 sheets phyllo dough (available frozen); 4 ounces butter, melted; Zucchini Blossom Sauce; 6 tablespoons butter; 1 tablespoon minced garlic; 2 cups fresh squash blossoms or 1/2 cup canned squash blossoms; 1 cup chicken stock; 1/4 cup heavy cream; salt and pepper

Servings: persons

2 tablespoons corn oil
1/2 onion, peeled and sliced
1 tablespoon garlic, peeled and minced
1 tablespoon serrano chili, seeded and minced
2 tablespoons epazote, chopped
1 cup canned Huitlacoche, drained
1/2 cup whipping cream
1/2 - 3/4 cup goat cheese, crumbled
4 sheets phyllo dough (available frozen)
4 ounces butter, melted
Zucchini Blossom Sauce
6 tablespoons butter
1 tablespoon minced garlic
2 cups fresh squash blossoms or 1/2 cup canned squash blossoms
1 cup chicken stock
1/4 cup heavy cream
salt and pepper

1
Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
2
Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
3
Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
4
Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
5
Repeat 3 times, stacking the sheets one on top of the other.
6
Preheat oven to 350F and butter a baking pan.
7
Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
8
Seal the short ends and roll to form a strudel.
9
Place strudel on prepared pan and bake until golden brown, about 30 minutes.
10
While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
11
Add the garlic and cook until soft.
12
Add the zucchini blossoms and cook until wilted.
13
Add the chicken stock and cook until volume is reduced by half.
14
Add the cream and reduce over medium heat for 5 minutes.
15
Transfer to a blender and blend thoroughly.
16
Add the remaining melted butter slowly until mixture is well blended.
17
Season to taste with salt and pepper.
18
Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons corn oil, 1/2 onion, peeled and sliced, 1 tablespoon garlic, peeled and minced, 1 tablespoon serrano chili, seeded and minced, and more.

Yes, Huitlacoche And Goat Cheese Crisp With Zucchini Blossom Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Huitlacoche And Goat Cheese Crisp With Zucchini Blossom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions