Huitlacoche And Goat Cheese Crisp With Zucchini Blossom Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons corn oil
• 1/2 onion, peeled and sliced
• 1 tablespoon garlic, peeled and minced
• 1 tablespoon serrano chili, seeded and minced
• 2 tablespoons epazote, chopped
• 1 cup canned huitlacoche, drained
• 1/2 cup whipping cream
• 1/2-3/4 cup goat cheese, crumbled
• 4 sheets phyllo dough (available frozen)
• 4 ounces butter, melted
• 6 tablespoons butter
• 1 tablespoon minced garlic
• 2 cups fresh squash blossoms or 1/2 cup canned squash blossoms
• 1 cup chicken stock
• 1/4 cup heavy cream
• salt and pepper

Recipe

• 1 pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
• 2 add the huitlacoche and the heavy cream and cook to reduce the cream completely.
• 3 take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
• 4 spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
• 5 repeat 3 times, stacking the sheets one on top of the other.
• 6 preheat oven to 350f and butter a baking pan.
• 7 spoon the huitlacoche filling on the phyllo sheets, lengthwise.
• 8 seal the short ends and roll to form a strudel.
• 9 place strudel on prepared pan and bake until golden brown, about 30 minutes.
• 10 while strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
• 11 add the garlic and cook until soft.
• 12 add the zucchini blossoms and cook until wilted.
• 13 add the chicken stock and cook until volume is reduced by half.
• 14 add the cream and reduce over medium heat for 5 minutes.
• 15 transfer to a blender and blend thoroughly.
• 16 add the remaining melted butter slowly until mixture is well blended.
• 17 season to taste with salt and pepper.
• 18 cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.