About this recipe
Huitlacoche quesadillas (quesadillas de huitlacoche) are an authentic Mexican dish made with corn tortillas, melty cheese, and a savory filling of huitlacoche (known as the Mexican truffle). This earthy ingredient is gently sautéed with onion, garlic, and epazote to bring out its rich, umami flavor. It’s a dish that feels simple yet indulgent.
Why you’ll love this recipe
- A true Mexican delicacy: Huitlacoche has a bold, earthy flavor often compared to mushrooms and truffles.
- Quick comfort food: Ready in about 20 minutes.
- Balanced flavors: Creamy cheese, earthy huitlacoche, and the fresh punch of epazote or cilantro.
- Versatile: Perfect for a light meal, appetizer, or weekend indulgence.
Ingredient notes
- Corn tortillas. Blue corn tortillas make them even more traditional.
- Huitlacoche (Mexican truffle) – Available fresh in season, or canned/frozen in Latin markets.
- Cheese – Oaxaca cheese is classic, but mozzarella, Monterey Jack, or even a mild cheddar melt beautifully. For dairy-free, use your favorite vegan cheese.
- Epazote. If you can’t find it, fresh cilantro works well as a substitute.
- Onion & garlic
How to make huitlacoche quesadillas
- Make the filling: In a skillet, heat oil and sauté onion and garlic until fragrant. Add huitlacoche and cook 5–7 minutes. Stir in epazote (or cilantro) and season with salt.
- Assemble: Heat a tortilla on a comal or skillet, sprinkle cheese, add a spoonful of the huitlacoche filling, and fold.
- Cook until golden: Toast both sides until the cheese melts and the tortilla is crisp but pliable.
- Serve: Enjoy hot, ideally with salsa verde or a crunchy slaw on the side.
Variations
- Serve with blue corn tortillas for extra authenticity.
- Add roasted poblano peppers for smokiness.
- Make it vegan with dairy-free cheese or skip cheese entirely.
- Add spice with diced jalapeño or serrano.
Serving suggestions
- A crisp Mexican-style coleslaw with lime and cilantro, or a spoonful of
- Simple pico de gallo or a bright salsa verde.
- Refried beans or Mexican white rice for a more filling plate.
Home-cook to home-cook tips
- Prevent soggy quesadillas: If using canned huitlacoche, make sure there is no liquid after cooking. Too much liquid will make your quesadillas fall apart.
- Don’t overfill: A light layer of filling melts and holds better.
- Medium heat is key: Too high and your tortillas burn before the cheese melts.
- Batch cook: Make the filling ahead of time and keep in the fridge for up to 3 days.
- Crispy edge. If you want to make a crispy edge quesadilla, when the cheese melts, press the quesadilla to let the cheese come out ane melt and bur until crispy.
Huitlacoche Quesadillas (Quesadillas de Huitlacoche)
Ingredients
- 2 tablespoons vegetable oil or olive oil
- ½ medium white onion finely chopped
- 2 cloves garlic minced
- 1 cup huitlacoche fresh, canned, or frozen, drained if needed
- 2 tablespoons fresh epazote chopped (or substitute with cilantro)
- Salt to taste
- 8 corn tortillas fresh or store-bought
- 1 ½ cups Oaxaca cheese shredded (or mozzarella/Monterey Jack)
Instructions
- Heat the oil in a skillet over medium heat. Add onion and garlic, and cook until fragrant and translucent, about 3–4 minutes.
- Stir in the huitlacoche and cook for 5–7 minutes, until warmed through and slightly reduced. Add the epazote (or cilantro) and season with salt. Remove from heat.
- Warm a tortilla on a comal or skillet. Sprinkle with cheese, then spoon some of the huitlacoche filling on one half. Fold the tortilla over.
- Cook the quesadilla on both sides until the tortilla is golden and the cheese has melted, about 2–3 minutes per side.
- Repeat with the remaining tortillas and filling.
- Serve hot with salsa verde, pico de gallo, or a crisp slaw on the side.
Notes
- Oaxaca cheese gives the best stretch, but mozzarella or Monterey Jack are easy substitutes.
- Make the filling ahead — it keeps in the fridge for up to 3 days. Try blue corn tortillas for an extra-traditional touch.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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