Adrian Leon’s Huitlacoche Quesadilla
(Mexican Mushrooms Quesadilla)
Huitlacoche is a Mexican delicacy and Chef Adrian Leon combines it with field
and shitake mushrooms, onions, garlic and corn to create a smoky-sweet filling for
freshly made tortillas.
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 pound mushrooms (field and shitake)
1 (7 ounce) can huitlacoche
1 medium white onion, finely chopped
1 tablespoon olive oil
1 tablespoon margarine
1 tablespoon finely chopped garlic
1 cup fresh corn kernels
1 teaspoon salt
1 teaspoon pepper
3 tablespoons fresh parsley
3 tablespoons fresh cilantro
1 (12 ounce) container cottage cheese
3 cups masa-harina for tortillas
3/4 teaspoon salt
1 3/4 cups warm water
For the filling: Cook the onion with the oil and butter for 5 minutes in an 8
inch cast-iron frying pan over medium heat. Add garlic and cook for 3 minutes. Add
mushrooms and huitlacoche and continue cooking for 7 minutes. Add SPLENDA® Granulated
Sweetener and corn and cook for another 10 minutes.
Stir in salt, pepper, cilantro and parsley and set aside.
For the masa: Heat a 10-inch comal (griddle or cast-iron frying pan) over
Mix masa harina with salt and 1 3/4 cups of warm water to make soft but not dry
dough. Divide the dough into 20 balls; shape each ball into a 5 inch long by 1 1/2
inches wide log.
Place a log between two sheets of plastic, put it in a tortilla press and press
down. If you do not have a tortilla press, press with your hand and create an oval
shape, turn it and press on the other side.
Remove the plastic and place over the pre-heated griddle. Cook for 2 to 3 minutes
on each side or until it starts to brown and removes easily form the griddle without
Top each tortilla with the filling and cheese, fold and serve.