Black Corn Gold: Garlic-Huitlacoche Pistachio Quesadillas
Details
Earthy huitlacoche meets garlicky crunch in a pistachio-studded quesadilla.
Ingredients
Instructions
Prepare the Huitlacoche Filling
If using fresh huitlacoche, remove any husk bits and chop it roughly; if canned, drain and chop
Sauté the Aromatics
Warm the olive oil in a skillet over medium heat, add the sliced garlic and chopped ancho chile and cook until the garlic is fragrant and just turning golden
Add Huitlacoche and Pistachios
Stir in the chopped huitlacoche and roasted pistachios, season with salt and pepper, and cook 6–8 minutes until the mixture is fragrant and slightly reduced; finish with chopped cilantro
Assemble the Quesadillas
Heat a griddle or large skillet over medium-high heat, warm tortillas briefly, sprinkle shredded cheese on half of each tortilla, spoon a generous layer of the huitlacoche-pistachio filling over the cheese and fold the tortillas
Cook the Quesadillas
Lightly brush the skillet with lard or oil and cook the folded quesadillas 2–3 minutes per side until golden brown and the cheese is melted, pressing down gently
Rest and Slice
Transfer cooked quesadillas to a board, let rest 1–2 minutes, then cut into wedges
Serve
Plate warm quesadilla wedges, squeeze lime over them, sprinkle extra crumbled pistachios and optional epazote or cilantro, and enjoy the garlicky, earthy street-food bite that showcases garlic shop flavor.
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