Ingredients
1 kg fresh huitlacoche
18 fresh corn tortillas
1 branch of epazote chopped or 4 laurel leaves
4 garlic clove chopped
Chili to taste
1 onion finely chopped
Cooking oil
Salt

Preparation
Wash the huitlacoche.
Roats and chop the chilis.
Fry the onion and the garlic in a pan.
Add huitlacoche, chilis, epazote or laurel leaves.
Cover the pan.
Cook over low heat until the huitlacoche is cooked and remove the laurel leaves.
Fill the tortillas and doble them to make quesadillas.
Fry on all sides.

Serve