Huitlacoche and pasilla chile quesadillas with Oaxaca cheese, garlicky zucchini, and tomatillo cilantro salsa

Instructions

1. 1

   1. Preheat the oven to 200°F / 95°C to keep the finished quesadillas warm. Have a baking tray or oven-safe plate ready.

2. 2

   2. Roast the tomatillos, half of the white onion, and 1 pasilla chile on a griddle or skillet over medium-high heat for 8 to 10 minutes, turning occasionally, until charred in spots and the tomatillos are soft. Set aside and let cool for 5 minutes.

3. 3

   3. Meanwhile, slice the remaining pasilla chile into thin strips. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the other half of the white onion and the pasilla strips; cook for 3 minutes until softened.

4. 4

   4. Add the huitlacoche, epazote, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the filling loses excess moisture and becomes flavorful. Remove from the heat.

5. 5

   5. For the salsa, blend the roasted tomatillos, roasted onion, roasted pasilla chile, 1 garlic clove, cilantro, lime juice, 2 tablespoons water, 1/2 teaspoon salt, and a pinch of black pepper until slightly thick. Set aside.

6. 6

   6. Heat 1 tablespoon vegetable oil in another skillet over medium heat. Add the zucchini and 2 chopped garlic cloves. Season with 1/4 teaspoon salt and cook for 4 to 5 minutes until tender but still slightly firm. Keep warm.

7. 7

   7. Warm the corn tortillas lightly on a griddle for 20 to 30 seconds per side so they do not crack when folded.

8. 8

   8. Assemble the quesadillas by placing a portion of Oaxaca cheese and a portion of the huitlacoche filling on each tortilla. Fold in half and press gently.

9. 9

   9. In a large skillet or griddle over medium heat, add the remaining vegetable oil. Cook the quesadillas in batches for 2 to 3 minutes per side until golden and the cheese melts. Transfer them to the oven at 200°F / 95°C to keep warm while finishing the rest.

10. 10

    10. Serve the quesadillas hot with the garlicky zucchini on the side and the tomatillo cilantro salsa spooned over or served alongside. Adjust with salt and black pepper to taste before serving.