Corn Fungus Quesadillas

Ingredients

• 2 cups Fresh or frozen huitlacoche
• ½ whole Medium white onion
• ¼ cup Fresh cilantro leaves
• 1 whole Jalapeño pepper
• 2 whole Garlic cloves
• 8 ounces Oaxaca cheese or mozzarella, sliced
• 4 whole Fresh corn tortillas
• 2 tablespoons Extra-virgin olive oil
• ½ teaspoon Sea salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Dice one half of a medium white onion into small 1/4-inch pieces. Finely mince 2 garlic cloves. Remove the stem from 1 jalapeño and slice it thinly — leave the seeds in if you like heat, remove them for milder flavor. Roughly chop about 0.25 cup of fresh cilantro leaves. Set all aside on a cutting board.

2. 2

   If using frozen huitlacoche, thaw it completely in a strainer, pressing gently to remove excess liquid — huitlacoche releases a lot of moisture, and this prevents your quesadillas from becoming soggy.

3. 3

   Set a 10-inch nonstick skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil shimmers and moves easily across the pan, add the diced onion and cook for 2-3 minutes, stirring occasionally, until it softens and turns translucent at the edges.

4. 4

   Add the minced garlic and sliced jalapeño to the pan. Sauté for about 45 seconds until fragrant — you should smell the garlic's sharp, sweet aroma wafting up. Stir constantly so nothing sticks to the bottom.

5. 5

   Pour in the 2 cups of thawed huitlacoche, stirring well to combine with the onion-garlic mixture. Let it cook over medium-high heat for 4-5 minutes, stirring often. The huitlacoche will darken slightly and release its flavors into the pan. You should see the liquid reducing and the filling becoming more concentrated — it's done when it looks loose but not soupy.

6. 6

   Stir in the chopped cilantro, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Taste a small spoonful and adjust seasoning if needed — huitlacoche is earthy and mild, so don't be shy with salt. Remove from heat and let cool for 1 minute while you assemble.

7. 7

   Warm 4 fresh corn tortillas directly over a medium-low flame on your stovetop or in a dry skillet for 15-20 seconds per side — they should be pliable and fragrant, not crispy. Stack them wrapped in a clean kitchen towel to keep them warm and flexible.

8. 8

   Place one warm tortilla on a flat surface. Lay 2 ounces of sliced Oaxaca or mozzarella cheese on one half of the tortilla, then spoon about 1/3 cup of the warm huitlacoche filling directly over the cheese. Fold the tortilla in half, pressing gently so the filling is nested between the cheese and tortilla — the cheese will melt from the residual heat.

9. 9

   Return the 10-inch skillet to medium heat (no oil needed — the cheese will provide enough fat). Once it's hot, place one folded quesadilla onto the skillet. Cook for 2-3 minutes on the first side, listening for a gentle sizzle. The tortilla should turn light golden and feel crispy when you gently press it with your spatula.

10. 10

    Using a fish spatula or wide metal spatula, carefully flip the quesadilla and cook the second side for another 2-3 minutes until the other side is equally golden and you can feel the cheese is soft inside when you press the center gently. Transfer to a cutting board. Repeat with the remaining 3 tortillas and filling.

11. 11

    Let each quesadilla rest for 1-2 minutes before serving — this allows the cheese to set slightly so it doesn't pour out when you cut. Cut each quesadilla in half, arrange on a plate, and serve immediately with lime wedges, extra cilantro, crema, and salsa verde if you'd like.

Tools you’ll need

• 10-inch nonstick skillet
• Cutting board
• Knife
• Fine-mesh strainer
• Wooden spoon or silicone spatula
• Fish spatula or wide metal spatula
• Kitchen towel
• Instant-read thermometer (optional)

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