Entree: Mexico – Central Mexico – Quesadilla de huitlacoche (Quesadilla with huitlacoche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 11 min

Total 19 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 corn tortillas, 6 in (15 cm)
- 8 oz (225 g) fresh or canned huitlacoche, chopped if large
- 6 oz (170 g) shredded Monterey Jack cheese (or queso panela/queso Oaxaca)
- 1 small white onion, finely chopped (about 3 oz (85 g))
- 1 clove garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1/4 tsp (1.5 g) fine salt, or to taste
- 1 tbsp (15 ml) chopped fresh cilantro (optional)

Show original ingredient measurements

- 8 corn tortillas, 6 in (15 cm)
- 8 oz (225 g) fresh or canned huitlacoche, chopped if large
- 6 oz (170 g) shredded Monterey Jack cheese (or queso panela/queso Oaxaca)
- 1 small white onion, finely chopped (about 3 oz / 85 g)
- 1 clove garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1/4 tsp (1.5 g) fine salt, or to taste
- 1 tbsp (15 ml) chopped fresh cilantro (optional)

Instructions

1. Heat oil in a skillet over medium heat, add chopped onion and cook until translucent, 3–4 minutes; add garlic and cook 30 seconds.
2. Add huitlacoche and salt, sauté 4–5 minutes until heated through and slightly reduced; stir in cilantro if using and remove from heat.
3. Assemble quesadillas by placing about 1–2 oz (30–60 g) cheese and 2–3 tbsp (30–45 ml) huitlacoche mixture on each tortilla, fold or top with another tortilla.
4. Cook on a hot comal or skillet, 1–2 minutes per side, until tortillas are golden and cheese is melted; slice and serve warm.