Huitlacoche Quesadilla Recipe: Easy and Delicious Guide

Huitlacoche, also known as Mexican corn truffle or corn smut, is a unique and flavorful ingredient that adds a rich, earthy taste to traditional Mexican dishes. In Mexico, this fungus that grows on corn is considered a delicacy and has been enjoyed for centuries.

If you’re looking to explore something new and exciting in your kitchen, huitlacoche quesadillas are an excellent place to start. These quesadillas combine creamy melted cheese with the subtle umami flavors of huitlacoche, wrapped in warm, toasted tortillas.

Whether you’re a longtime fan or trying huitlacoche for the first time, this recipe is simple, satisfying, and perfect for any meal of the day.

In this post, I’ll guide you through every step of making authentic huitlacoche quesadillas, from gathering fresh ingredients to cooking them to golden perfection. Plus, I’ll share tips and variations to customize your quesadillas for your taste and dietary needs.

Prepare to impress your friends and family with a dish that’s both traditional and delightfully unexpected!

Why You’ll Love This Recipe

This huitlacoche quesadilla recipe is a celebration of bold flavors and simple, wholesome ingredients. Huitlacoche offers a unique earthy, smoky taste with subtle mushroom-like notes, making it a perfect match for melted cheese and warm tortillas.

The dish is not only delicious but also packed with nutrients, including fiber and antioxidants from the fungus.

It’s a quick recipe that comes together in under 30 minutes, ideal for busy weeknights or relaxed weekend cooking. Whether you’re a vegetarian or just looking to expand your culinary horizons, these quesadillas are a fantastic way to enjoy an authentic Mexican treat that’s both comforting and sophisticated.

Ingredients

• 2 cups fresh or canned huitlacoche (corn smut), cleaned and chopped
• 1 tablespoon vegetable oil or butter
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh corn kernels (optional, for extra texture)
• 1/2 cup crumbled queso fresco or shredded Oaxaca cheese
• 1 cup shredded Chihuahua cheese or mozzarella
• 6-8 corn tortillas
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• Lime wedges, for serving

Equipment

• Large skillet or frying pan
• Spatula or wooden spoon
• Mixing bowl
• Cheese grater (if shredding cheese yourself)
• Plate lined with paper towels
• Knife and cutting board
• Small bowl for lime wedges and garnish

Instructions

1. Prepare the filling: Heat the vegetable oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
2. Add garlic and jalapeño: Stir in the minced garlic and jalapeño (if using). Cook for another 1-2 minutes until fragrant but not browned.
3. Cook the huitlacoche: Add the chopped huitlacoche and fresh corn kernels to the skillet. Season with salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the huitlacoche is tender and the flavors meld together.
4. Mix in cheese: Remove the skillet from heat and stir in the crumbled queso fresco and half of the shredded Chihuahua cheese. The warmth of the filling will help the cheese melt slightly.
5. Heat tortillas: Warm the corn tortillas in a dry skillet or microwave until pliable but not crispy.
6. Assemble quesadillas: Place a tortilla on a clean surface, spread about 1/4 cup of the huitlacoche mixture evenly over one half, then sprinkle with a little more shredded Chihuahua cheese. Fold the tortilla over to enclose the filling.
7. Cook quesadillas: Heat a clean skillet over medium heat. Carefully place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and crispy, and the cheese is fully melted.
8. Serve: Remove from heat and place on a plate lined with paper towels to absorb any excess oil. Repeat with remaining tortillas and filling.
9. Garnish and enjoy: Sprinkle chopped fresh cilantro over the quesadillas and serve with lime wedges on the side for squeezing.

Tips & Variations

Tip: If you can’t find fresh huitlacoche, canned huitlacoche from specialty Mexican markets or online works wonderfully and is usually pre-cleaned and ready to cook.

Variation: For a vegan version, substitute cheese with vegan cheese or mashed black beans for a hearty filling.

Tip: To add a smoky depth, try adding a teaspoon of chipotle in adobo sauce to the huitlacoche filling.

Nutrition Facts

Serving Suggestions

Huitlacoche quesadillas are delicious on their own but can be elevated with some vibrant sides. Serve them with fresh salsa verde or pico de gallo for a bright contrast.

A dollop of sour cream or Mexican crema adds creaminess and balances the earthy huitlacoche flavor.

For a full meal, pair the quesadillas with a simple side salad of mixed greens and avocado, drizzled with lime juice and olive oil. You could also serve them alongside a bowl of black bean soup or Mexican rice to make it more substantial.

Conclusion

Exploring traditional ingredients like huitlacoche opens up a world of exciting flavors and culinary experiences. This huitlacoche quesadilla recipe is a fantastic way to enjoy a classic Mexican delicacy in a comforting and approachable form.

With simple ingredients and straightforward steps, you can create a delicious dish that’s perfect for sharing with friends and family.

Whether you’re new to huitlacoche or already a fan, this recipe highlights the unique taste and versatility of this special ingredient. Don’t forget to experiment with the tips and variations to make it your own.

For more delicious Mexican-inspired recipes, check out our Chicken Tinga Tacos, Homemade Guacamole, and Classic Pico de Gallo. Happy cooking!

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