Huitlacoche Quesadillas
Crispy-outside, creamy-inside quesadillas filled with earthy huitlacoche, melted cheese, and fresh epazote. A classic Mexican street food that comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cups huitlacoche (corn truffle), canned or fresh
- 4 tortillas flour tortillas (6-inch)
- 1 cup Oaxaca or mozzarella cheese, shredded
- ¼ cup white onion, finely diced
- 6 leaves fresh epazote leaves (or cilantro)
- 2 tbsp butter or oil for pan
Instructions
- 1
Drain huitlacoche if using canned; stir in diced onion and chopped epazote.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until it foams.
- 3
Place one tortilla in the skillet, let warm 30 seconds until pliable.
- 4
Scatter 1/4 cup cheese on half the tortilla, top with 3 tbsp huitlacoche mix.
- 5
Fold tortilla in half. Cook until golden brown, 2–3 minutes per side.
- 6
Transfer to a plate. Repeat with remaining tortillas, butter, and filling.
- 7
Serve hot with crema, salsa verde, and lime wedges on the side.
Tools you’ll need
- large skillet (12-inch) or comal
- wooden spoon
- silicone spatula
- cutting board
- sharp knife
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