Adrian Leon’s Huitlacoche (Mexican Mushrooms) Quesadilla

1. For the filling: Cook the onion with the oil and butter for 5 minutes in an 8 inch cast-iron frying pan over medium heat. Add garlic and cook for 3 minutes. Add mushrooms and huitlacoche and continue cooking for 7 minutes. Add SPLENDA^® Granulated Sweetener and corn and cook for another 10 minutes.

2. Stir in salt, pepper, cilantro and parsley and set aside.

3. For the masa: Pre-heat a 10 inch comal (griddle or cast-iron frying pan) over medium heat.

4. Mix masa-harina with salt and 1 3/4 cups of warm water to make soft but not dry dough. Divide the dough into 20 balls; shape each ball into a 5 inch long by 1 1/2 inches wide log.

5. Place a log between two sheets of plastic, put it in a tortilla press and press down. If you do not have a tortilla press, press with your hand and create an oval shape, turn it and press on the other side.

6. Remove the plastic and place over the pre-heated griddle. Cook for 2 to 3 minutes on each side or until it starts to brown and removes easily form the griddle without braking.

7. Top each tortilla with the filling and cheese, fold and serve.

NOTE

Pre-made corn tortillas can also be warmed and filled in place of the fresh masa recipe.