Corn Truffle Quesadilla made with Huitlacoche


These delicious, crispy quesadillas are leveled-up with the addition of an unusual ingredient—corn fungus!


  • 1/2 lb of huitlacoche, corn truffle, drained.
  • Fresh finely chopped serrano or jalapeño peppers (to taste)
  • 2 large cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • Your favorite cheese (Oaxaca is recommended, but cheddar or a “Mexican Mix” will do)
  • Heat the oil.
  • Once hot add the onion and sauté until tender.
  • Sprinkle a little salt over the onion.
  • Next, add the garlic and the chopped chilies and sauté until soft, then add the huitlacoche to the pan and season with a little salt.  
  • Warm up a comal or a griddle or pan, until hot then turn the flame to medium-low. Then place a corn tortilla on it and allow to warm up for a minute, flip it over then on one half of the tortilla place the cheese.
  • Spoon in some of the huitlacoche filling on top of the cheese, carefully fold the empty tortilla half over the filling to form a half-moon shape.
  • Cook for a few minutes before flipping over and cooking a couple of more minutes -- all you want to achieve is melted cheese.
  • Remove the quesadilla from the heat and set aside to continue until of the filling is used up.
  • Serve the quesadillas with your favorite salsa (or even hot sauce)
  • Enjoy! Buen provecho!

What is Huitlacoche?

Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn mushroom (fungus) that grows around the corn kernels of a ears of corn packed with nutrients and antioxidants. Known also as the Mexican truffle or "corn smut", 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.