Corn Truffle (Huitlacoche) Quesadillas Recipe – Mexican Special
Corn Truffle Quesadillas celebrate the rich, earthy flavor of huitlacoche—also known as Mexican corn truffle—filled with sautéed corn fungus, garlic, onion, jalapeño, and aromatic epazote. Paired with gooey Oaxaca cheese between crisp corn tortillas, this savory treat offers a deliciously bold twist on the classic quesadilla that’s sure to impress.
- Prep Time10 min
- Cook Time45 min
- Perform Time55 min
- Total Time1 hr 50 min
Corn Truffle (Huitlacoche) Quesadillas Ingredients :
- 2 tablespoons butter
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1 jalapeño pepper, seeded and finely chopped
- 5 fresh epazote leaves
- 1 pound fresh huitlacoche (corn truffles)
- Sea salt, to taste
- 10 (6-inch) yellow corn tortillas
- 1 pound Oaxaca cheese, shredded
How to Make Corn Truffle (Huitlacoche) Quesadillas Recipe:
In a skillet over medium heat, melt butter. Add onion, garlic, jalapeño pepper, and epazote; cook until softened, about 5 minutes. Stir in the corn truffles and cook until the liquid evaporates, about 10 minutes. Season with salt and keep warm.
Heat a large griddle or skillet over medium heat until hot. Lightly moisten both sides of two tortillas with water and place them stacked on the griddle. Cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas and place them individually, uncooked-side down, on the hot griddle.
Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese, then top with 1/5 of the corn truffle mixture. Place the crisp side of the second tortilla on top to cover the truffle mixture.
Cook the quesadilla, turning once, until both tortillas are crisp and the cheese is melted, about 3 minutes. Repeat with the remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges before serving.
Recipe Notes:
Gently sauté onion, garlic, jalapeño, and epazote in butter until soft before adding huitlacoche to build flavor.
Cook the huitlacoche mixture until most of its moisture evaporates—this concentrates the flavor and prevents soggy tortillas.
Use fresh, uncooked corn tortillas lightly moistened with water; crisp them separately on a hot griddle before assembling for the best texture.
Layer cheese first, then the truffle mixture, and top with another warmed tortilla—press and cook until golden and the cheese melts.
Cut into wedges and serve immediately while hot and melty for optimal enjoyment.
