Huitlacoche Para Quesadillas

1. 1

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

2. 2

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

3. 3

   Set aside.

4. 4

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

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.