Why you’ll love these huitlacoche quesadillas
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.
- 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 or 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 and garlic.
How to make huitlacoche quesadillas
- Make the filling. In a skillet, heat oil and sauté the onion and garlic until fragrant. Add the huitlacoche and cook 5 to 7 minutes. Stir in the epazote (or cilantro) and season with salt.
- Assemble. Heat a tortilla on a comal or skillet, sprinkle on 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 the cheese entirely.
- Add spice with diced jalapeño or serrano.
Serving suggestions
- A crisp Mexican-style coleslaw with lime and cilantro.
- Simple pico de gallo or 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 left 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 it in the fridge for up to 3 days.
- Crispy edge. For a crispy-edge quesadilla, once the cheese melts, press the quesadilla so a little cheese spills out onto the comal and crisps up at the edges.
Huitlacoche Quesadillas (Quesadillas de Huitlacoche)
These authentic huitlacoche quesadillas are made with earthy huitlacoche (the Mexican truffle), sautéed with onion, garlic, and epazote, then tucked into warm corn tortillas with melty cheese. They’re quick, comforting, and perfect served with salsa or a crisp slaw.
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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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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