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Ingredientes
- 2Â 1/4 lb Huitlacoche *
- 8 x Fresh tortillas
- 1 sprg epazote, minced
- 14 x Cloves garlic diced
- Â Â Serrano chili, as desired
- 1 x Onion, diced
- Â Â Oil
- Â Â Salt
Direcciones
- *(If huitlacoche is not available, squash flower - flor de calabaza - is often substituted)
- 1. Wash the huitlacoches well.
- 2. Toast and dice the serrano chilis
- 3. Fry the onion and garlic. Add in the huitlacoche, chili, the epazote and salt and cover the pan. Leave on high heat till the huitlacoches are well cooked.
- 4. Fill the tortillas, and fold them to create quesadillas. Cook on both sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 1283 | |
| Calories from Fat 216 | 17% |
| Total Fat 24.06g | 30% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1534mg | 64% |
| Potassium 1076mg | 31% |
| Total Carbs 236.82g | 63% |
| Dietary Fiber 23.8g | 79% |
| Sugars 11.06g | 7% |
| Protein 34.88g | 56% |
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