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Adrian Leon’s Huitlacoche Quesadilla
(Mexican Mushrooms Quesadilla)

Adrian Leon's Mushrooms Quesadilla recipe

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.

Ingredients

Instructions

  1. 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.
  2. Stir in salt, pepper, cilantro and parsley and set aside.
  3. For the masa: Preheat a 10-inch comal (griddle or cast-iron frying pan) over medium heat.
  4. 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.
  5. 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.
  6. 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 braking.
  7. Top each tortilla with the filling and cheese, fold and serve.

Serves: 10 | Prep Time: 25 Minutes
Cook Time: 1 Hour | Total Time: 1 Hour 25 Minutes

Pre-made corn tortillas can also be warmed and filled in place of the fresh masa recipe.

Nutrition Facts Servings Per Recipe: 10 Serving Size: 2 quesadillas Amount Per Serving Calories: 220 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 1.5g Cholesterol: < 5mg Sodium: 570mg Total Carbs: 35g Dietary Fiber: 6g Sugars: 4g Protein: 9g

Reprinted with permission from Splenda.


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