Huitlacoche Corn Truffle Quesadillas with Oaxaca Cheese

Name: Huitlacoche Corn Truffle Quesadillas with Oaxaca Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 2 tbsp Butter; 5 whole Epazote; 1 whole Garlic; 1 whole Jalapeño Pepper; 1 dash Sea Salt; 16 oz String Cheese; 16 oz Truffle Mushroom; 10 whole Yellow Corn Tortilla; 0.5 whole Yellow Onion

Dinner 🍽️Lunch 🥪Snack 🍿 Mexican High-Protein 💪Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Huitlacoche Corn Truffle Quesadillas with Oaxaca Cheese showcase tender, earthy corn truffles balanced by fragrant epazote, gentle heat from jalapeño, and creamy, stretchy Oaxaca cheese. Each griddled tortilla crisps at the edges while the filling stays luscious and deeply flavored, making it perfect for a cozy dinner or a shareable appetizer at a casual gathering.

Prep10 mins
Cook45 mins
Serves5
DifficultyMedium

1

Melt butter in a skillet over medium heat; add the onion, garlic, jalapeño pepper, and epazote and cook until softened, about 5 minutes. Stir the corn truffles into the onion mixture; cook and stir until the truffle liquid evaporates, about 10 minutes. Season with salt and keep warm.
2

Heat a large griddle or skillet over medium heat until hot. Lightly moisten both sides of two tortillas with water and place them, stacked, on 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 back on the hot griddle, uncooked sides down. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; add 1/5 of the corn truffle mixture over the cheese, then place the crisp side of the second tortilla on top to cover the truffle mixture.
3

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