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



Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno 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.

  • 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 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; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.

  • 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.

Cook's Notes:

Huitlacoche can be found canned, but fresh huitlacoche is so much better. You can find it in summer farmers' markets, Mexican markets that carry fresh produce, and on the internet.

You may find it spelled "cuitlacoche."

Nutrition Facts

525 calories; protein 27g 54% DV; carbohydrates 35.6g 12% DV; fat 32.2g 50% DV; cholesterol 107.5mg 36% DV; sodium 722.9mg 29% DV. Full Nutrition

Reviews (1)

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Rating: 3 stars
I neglected to season the sauteed veggies well enough but I it nevertheless turned out tasty. The technique to crisp the corn tortillas was new to me, too, making this entirely worthwhile. Next time, I may add some fresh yellow corn, like a single cob's worth to change and sweeten the flavor profile. I craved a cool salsa, something with avocado will be added next time. These I just wolfed down once they cooled and my husband and I kept saying, "Yummy!" and that's our test. We will make again especially when in Mexico because these are easy to buy and CHEAP! Read More