Shrimp and Huitlacoche Quesadillas with Cilantro Crema. There is a fungus amongus and it’s called huitlacoche!

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Huitlacoche is available seasonally here in Mexico and it is the fungus that grows on ears of corn. Available stateside in Hispanic markets, usually canned. Feel free to substitute crimini, oyster or button mushrooms.

  • 3 Tablespoons olive oil
  • 1 serrano chili, stemmed, seeded and finely chopped
  • 1  1/2 cups huitlacoche
  • 3 cloves of garlic finely chopped
  •  half a red onion sliced
  • half a red pepper thinly sliced
  • 1 dried pasilla chile
  • 1 dozen epazote leaves – optional
  • 1/4 cup of white wine
  • 1/2 tsp salt
  • 12 flour tortillas
  • 11/2 cups of shredded oaxaca cheese, or white cheddar

Pour hot water over the pasilla chili in a bowl and let soak 5 minutes to soften. Then remove seeds and slice into thin strips.

In medium saute pan, add olive oil, onion, garlic, serrano, red pepper, pasilla and huitlacoche.

Cook over medium heat until red pepper is softened and onion is translucent. Add epazote leaves and wine and continue to cook until wine is absorbed.

For the  shrimp

  • 1 lb shrimp peeled and deveined
  • 4 cloves of garlic finely minced
  • 1/4 tsp salt
  • 1 tsp ground cumin
  • 3 T olive oil
  • 1/4 tsp chipotle powder
  • 1 T sweet paprika
  • juice of 2 limes
Whisk garlic, salt, cumin, chipotle powder, lime juice and paprika together in a bowl. Add shrimp and toss to coat. Cover and chill 30 – 60 minutes
.
For the cilantro crema
1 small container sour cream
1/2 teaspoon chipotle powder
1 bunch fresh cilantro, washed and dried
1 clove garlic
2 teaspoons honey
 Place all ingredients in blender and pulse to a creamy consistency.
Brush a grill pan with oil. Place shrimp on grill and cook 1-2 minutes on each side or just until they turn pink.
Place six tortillas on work surface. Chop shrimp into small pieces and distribute evenly onto the tortillas.Cover the shrimp with the huitlacoche mixture, and grated cheese. Top each with another tortilla. Place the quesadillas into a nonstick saute pan, over medium heat and cook, flipping once, just until heated through, and the cheese is melted.Cut into wedges and drizzle with the cilantro crema. Serve immediately. Yield- 6 servings
Looking for a photo of the finished product? Sorry. Kitchenclown devoured ’em.
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