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.