Mexican · Mexico

Smoked Paprika and Oregano Crispy Quesadilla with Huitlacoche and Queso

Name: Smoked Paprika and Oregano Crispy Quesadilla with Huitlacoche and Queso
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 corn tortillas; 1 cup huitlacoche (corn fungus); 1 cup queso fresco or Oaxaca cheese; 1/2 cup crema; 1/2 cup spicy red salsa; 2 tbsp vegetable oil; 1/4 tsp salt; 1/2 tsp smoked paprika; 1/2 tsp dried oregano

A bold and savory twist with the smoky depth of paprika and the earthy notes of oregano.

27 minutes4 servings

Method

Before cooking, mix smoked paprika and oregano into the tortillas before adding fillings.
Heat a skillet over medium heat. Add 1 tbsp oil and cook a tortilla until golden brown, 2-3 minutes per side.
Place 1/4 cup huitlacoche and 1/4 cup cheese on one half of the tortilla. Fold and press to seal.
Cook the folded quesadilla in the skillet until the cheese melts and the edges are crispy, 3-4 minutes per side.
Drizzle with crema and salsa before serving.

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