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Quesadilla de Huitlacoche Recipe

Mexican · Main course · 25 min total

A classic Mexican street food featuring earthy huitlacoche (corn fungus) melted with Oaxaca cheese inside a crispy corn tortilla. This recipe uses fresh or canned huitlacoche for an authentic taste.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped white onion
• 1 garlic clove, minced
• 1 cup fresh or canned huitlacoche, drained if canned
• 1 serrano chile, finely chopped (optional)
• 1/4 cup chopped epazote leaves (or substitute with cilantro)
• Salt to taste
• 8 corn tortillas
• 1 1/2 cups shredded Oaxaca cheese (or mozzarella)
• Salsa verde or pico de gallo for serving

Instructions

1. Heat oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds.
2. Add huitlacoche and serrano chile (if using). Cook, stirring, until huitlacoche is heated through and slightly darkened, about 5 minutes. Stir in epazote and salt to taste. Remove from heat.
3. Warm a comal or large skillet over medium heat. Place a tortilla on the comal and sprinkle with about 3 tablespoons of cheese. Spoon 2 tablespoons of the huitlacoche mixture over half of the tortilla.
4. Fold the tortilla in half and cook until the bottom is golden and cheese melts, about 2 minutes per side. Repeat with remaining tortillas and filling.
5. Serve immediately with salsa verde or pico de gallo.

Tips

• If using canned huitlacoche, rinse and drain before cooking.
• For a vegan version, use plant-based cheese and omit the cheese or use a vegan substitute.
• Serve with refried beans and crema for a heartier meal.

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