Wild Mushroom, Requezon and Epazote Quesadillas
Heat oil in sauté pan, add chopped onion and sauté until translucent. Add chopped Serrano chile and sauté slightly. Add chopped mushrooms and sauté until cooked, stirring occasionally. Season with salt. Make sure you do not overcook the mushrooms. In separate bowl, mix requezon with chopped epazote and reserve.
For Quesadilla Dough: In medium bowl, mix together corn flour and water. Knead in bowl until soft dough forms, if too dry add a bit more water. Divide masa into 16 small balls, about 1 ounce each, and cover with slightly wet kitchen towel.
For Salsa Verde: Remove husks from tomatillos and rinse thoroughly to remove stickiness. In large skillet, heat oil and add tomatillos and onion, sauté until lightly brown about 10 minutes. Add chiles, garlic and salt, sauté 2-3 minutes. Transfer to blender and puree.