Huitlacoche Quesadillas

From 'Eat Mexico' by Lesley Tellez
Huitlacoche Quesadilla A Mexican delicacy, Huitlacoche (or corn mushrooms) make for a great, hearty, vegetarian quesadilla filling,

  1. Heat the oil in a medium frying pan over a medium-high heat. Add the onion and cook for about 3 minutes, until translucent.
  2. Add the garlic and chilli and cook for about 1 minute until the garlic starts to release its aromas.
  3. Stir in the sweetcorn, huitlacoche, 120ml water, and salt to taste. Reduce the heat slightly, cover and cook, stirring occasionally, for 10 minutes until the corn and huitlacoche are both tender. Add more slat to taste and remove from the heat.
  4. Heat a large, heavy-based frying pan over a medium heat. Warm the tortillas until soft and pliable. Remove from the pan and place the tortillas on a plate. Place about 4 tablespoons of cheese and 2 heaped tablespoons of filling in one side of each tortilla.
  5. Fold over to a half-moon shape and return to the hot pan. Press down for about 20 seconds with the underside of a spatula until each quesadilla keeps shape. Cook, flipping 3-4 times, for about 4-5 minutes until both sides are lightly crisp and the cheese is oozy.
    1. Repeat for the remaining tortillas, cheese, and filling.
  6. Serve straight away, or transfer to an oven at the lowest heat to keep warm until all the quesadillas have been cooked.