Earthy Delights Recipe
http://www.earthy.com/
Cuitlacoche QuesadillasThis is an easy dish to prepare by any standards, and as an
appetizer, it makes an interesting alternative to the standard
cheese and crackers.
Ingredients:
2 chilies poblanos (small size)
1 lb. cuitlacoche
3 tablespoons peanut oil
1/4 of a medium yellow onion, chopped fine
1 clove garlic, minced fine
1/2 teaspoon dried epazote, or one sprig fresh
1/4 teaspoon Sea salt
20 tortillas, corn or flour, fried lightly in oil
Preparation:
Roast and peel the chilies poblanos. Roasting should take place at
about 350 degrees for about 20 minutes, depending on the size. If
the chilies aren't browned and softened, place them back in the oven
for another five minutes. Once they are peeled, devein the chilies
and cut them into strips.
Coarsely chop the cuitlacoche and set it aside.
Heat the oil in a medium skillet over medium high heat and
sauté the garlic and the onion, without browning, until they are
softened.
Reduce the heat to medium and add the chile strips, the
cuitlacoche, epazote, and salt. Cook over a medium flame until the
mixture is soft and the liquid from the huitlacoche has evaporated.
This should take about 15 minutes.
Spread the cuitlacoche mixture on each tortilla and top with a second tortilla.
Directions:
This is an easy dish to prepare by any standards, and as an
appetizer, it makes an interesting alternative to the standard
cheese and crackers.