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Corn Truffle (Huitlacoche) Quesadillas

This recipe crafts authentic Mexican quesadillas featuring huitlacoche, also known as corn truffle, for a distinctive earthy flavor. Combined with sautéed onion, garlic, jalapeño, and aromatic epazote, then paired with melty Oaxaca cheese in warm corn tortillas, these quesadillas offer a rich, savory, and comforting experience.
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Total Time 55 minutes
Course lunch/dinner
Cuisine Mexican
Servings 5 people
Calories 3666.5 kcal

Equipment

  • 1 Large Skillet or Comal For sautéing the filling and cooking the quesadillas.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Spatula For flipping the quesadillas.
  • 1 Large Spoon For stirring the filling.

Ingredients
  

Main

  • 2 tablespoons butter
  • 0.5 onion chopped
  • 1 garlic clove minced
  • 1 jalapeño pepper seeded and chopped
  • 5 fresh epazote leaves
  • 1 pound fresh corn truffles huitlacoche
  • sea salt to taste
  • 10 6 inch yellow corn tortillas
  • 1 pound Oaxaca cheese separated into strings

Instructions
 

  • Melt butter in a large skillet over medium heat.
  • Add chopped onion and cook until softened, about 5 minutes.
  • Stir in minced garlic and chopped jalapeño; cook for 1-2 minutes until fragrant.
  • Add the fresh corn truffles (huitlacoche) and epazote leaves to the skillet. Cook, stirring occasionally, for 10-15 minutes, allowing any excess liquid to evaporate and the flavors to meld. Season with sea salt to taste.
  • Remove the huitlacoche mixture from the skillet and set aside.
  • Wipe the skillet clean and return it to medium heat.
  • Warm each corn tortilla individually in the dry skillet for 15-30 seconds per side until pliable.
  • Lay a warm tortilla flat, spoon a portion of the huitlacoche mixture onto one half, then top with strings of Oaxaca cheese. Fold the tortilla in half.
  • Return the folded quesadilla to the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is thoroughly melted and gooey.
  • Repeat with the remaining tortillas, filling, and cheese. Serve immediately.

Notes

Huitlacoche (corn truffle) offers a unique earthy, smoky, and slightly sweet flavor. Ensure it's fresh for the best taste. Epazote is crucial for authentic Mexican flavor; its pungent, anise-like notes perfectly complement the huitlacoche. If fresh epazote is unavailable, dried can be used sparingly, but fresh is preferred. When cooking the filling, allow excess moisture from the huitlacoche to evaporate to intensify its flavor. For the quesadillas, heat the tortillas until pliable before filling to prevent cracking, and cook them on a medium heat to achieve a golden, crispy exterior while ensuring the Oaxaca cheese melts perfectly inside. Serve immediately with a side of salsa or guacamole.