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Corn Truffle (Huitlacoche) Quesadillas
Corn Truffle (Huitlacoche) Quesadillas
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delicious crispy quesadillas with Mexican huitlacoche and Oaxaca cheese.
Ingredients:
  • 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:
  • 1. In a skillet over medium heat, melt butter until sizzling. Add onion, garlic, jalapeño pepper, and epazote; cook until softened, around 5 minutes. Mix in corn truffles and cook until liquid evaporates, about 10 minutes. Season with salt and keep warm.
  • Preheat a large griddle or skillet over medium heat. Dampen both sides of two tortillas with water. Place them stacked on the hot griddle and cook until the bottom tortilla is crisp, around 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, roughly 2 minutes. Separate the tortillas. Place them individually, uncooked-side down, on the griddle. Cover one tortilla with 1/5 of Oaxaca cheese; add 1/5 of corn truffle mixture on top of the cheese, then place the second tortilla on top to cover the truffle mixture.
  • Cook the tortillas until crispy and the cheese is melted, flipping once, for about 3 minutes. Repeat the process with the rest of the tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges before serving.

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