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September 2018

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Huitlacoche Para Quesadillas Recipe

Huitlacoche Para Quesadillas recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Huitlacoche Para Quesadillas recipe  PDF


1 lb Huitlacoche
3 tb Peanut oil
1/4 Onion, med finely chopped
1 Garlic clove peeled and amp
finely chopped 2 Chiles poblanos, small
1 Epazote sprig large
(Me ican wormseed) 1/4 ts Salt
Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mi ture is soft and the liquid from the fungus has evaporated about 15 minutes. Makes enough filling for 12 quesadillas. The Cuisines of Me ico Diana Kennedy

Huitlacoche Para Quesadillas recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
495 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Huitlacoche Para Quesadillas recipe  PDF   Mexican recipes RSS   New

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2 c Cooked chicken 1/2 c Cream or leftover gravy 1/4 ts Salt 1/4 ts Black pepper 1/4 ts Tarragon 1 tb Butter 1 tb Chopped parsley 1 tb Chopped pimiento Chop leftover or cooked chicken into small cubes. In a bowl, mi chicken with cream or leftover gravy. Season with salt, pepper and tarragon. Melt butter in shallow baking dish. Turn chicken mi ture into baking dish. Sprinkle with parsley and pimiento. Bake at 350 degrees for 15 minutes. Serve with corn cakes or waffles. ...

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