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Loading...Huitlacoche, the smoky-sweet corn fungus prized as Mexico's 'corn truffle,' turns a simple quesadilla into something deeply earthy and savory. Folded between crisp tortillas with melty Oaxaca cheese and a hit of epazote, this is a beloved street-style preparation from central Mexico.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 quesadillas (serves 4)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 26 gFat
- 10 gSaturated Fat
- 52 gCarbs
- 6 gFiber
- 3 gSugar
- 18 gProtein
- 580 mgSodium
- 380 mgPotassium
- 320 mgCalcium
- 2.5 mgIron
- 16 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the huitlacoche filling
- 1 cup fresh huitlacoche (or one 8-oz can, drained; about 6 oz thawed frozen)
- 1 tablespoon vegetable oil
- 1/2 cup white onion, finely chopped
- 2 cloves garlic, minced
- 1 small poblano pepper, roasted, peeled, and diced (about 1/3 cup)
- 1 tablespoon fresh epazote, chopped (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For assembling the quesadillas
- 8 corn tortillas, 6-inch (or 8-inch flour tortillas)
- 8 ounces Oaxaca cheese, pulled into thin strings (or shredded Monterey Jack)
- 2 tablespoons vegetable oil, for grilling
- 1/4 cup Mexican crema or sour cream, for serving
- 1/4 cup crumbled queso fresco, for garnish
- Fresh epazote leaves, for garnish
- Lime wedges, for serving
Directions
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add the onion and cook 4 to 5 minutes, stirring, until translucent and just beginning to turn golden at the edges.
- Stir in the garlic and diced poblano and cook 1 minute until fragrant. Add the huitlacoche, epazote, salt, and pepper, breaking up any large pieces with the back of a spoon.
- Cook the mixture 5 to 6 minutes, stirring occasionally, until the huitlacoche is heated through and any liquid has cooked off, leaving a thick, glossy filling. Remove from heat and taste for salt.
- Heat a comal or large dry skillet over medium heat and warm each tortilla for 20 to 30 seconds per side until pliable and just starting to blister. Stack them on a plate and cover with a clean towel.
- Build each quesadilla on the comal: place one tortilla down, scatter about 1/4 cup cheese over the surface, spoon 2 to 3 tablespoons of the huitlacoche filling on top, then finish with another 1/4 cup cheese and a second tortilla. Press gently with a spatula.
- Cook the quesadilla 2 to 3 minutes until the bottom tortilla is crisp and golden and the cheese at the edges has melted. Carefully flip and cook the second side another 2 to 3 minutes until golden and the cheese is fully melted through.
- Slide the finished quesadilla onto a cutting board and repeat with the remaining tortillas and filling, adjusting the heat as needed so the tortillas brown evenly without burning.
- Let each quesadilla rest 1 minute, then cut into 4 wedges. Serve immediately topped with a drizzle of crema, a sprinkle of queso fresco, a few fresh epazote leaves, and lime wedges on the side.
Cook’s Notes
- Fresh huitlacoche is highly perishable, so use it within 1 to 2 days of purchase, or reach for canned or frozen huitlacoche from a Latin market for reliable year-round results.
- If huitlacoche is unavailable, an earthy stand-in is finely chopped cremini mushrooms sautéed with a small splash of soy sauce and a pinch of dried epazote; the flavor won't be identical but will read as savory and woodsy.
- Oaxaca cheese stretches into beautiful long strands when melted, but a 50/50 blend of low-moisture mozzarella and Monterey Jack works just as well and is easier to find.
- For the best crust, brush the outside of the assembled tortillas with a thin film of oil instead of adding oil to the pan, which keeps the cheese from sticking to the comal.
- Don't overstuff the quesadillas; too much filling prevents the cheese from melting evenly and makes the quesadilla hard to flip without spilling.
