Corn Truffle (Huitlacoche) Quesadillas

In this recipe, Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Also known as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the U.S. and Europe. Enjoy it in these crispy quesadillas.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 525 Calories

Ingredients

• 2 tablespoons butter
• ½ onion, chopped
• 1 jalapeno pepper, seeded and chopped
• sea salt to taste
• 1 garlic clove, minced
• 5 fresh epazote leaves
• 1 pound fresh corn truffles (huitlacoche)
• 10 (6 inch) yellow corn tortillas
• 1 pound Oaxaca cheese, separated into strings

Recipe Instructions

Step 1

Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

Step 2

Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeño pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.

Step 3

Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until bottom tortilla is crisp, about 2 minutes. Flip stacked tortillas and cook other tortilla until crisp, about 2 minutes. Separate two tortillas; place them separately, uncooked-side down, onto the hot griddle. Cover crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of corn truffle mixture over cheese, then lay crisp side of second tortilla on top to cover truffle mix.