Appetizer: Mexico – Mexico State (Central Mexico) – Quesadillas de Huitlacoche

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 12 fresh corn tortillas (about 6 inches), (12 tortillas, approx. 360 g)
- 8 oz (225 g) huitlacoche, fresh or canned, chopped
- 8 oz (225 g) Oaxaca cheese (or quesillo), shredded
- 2 tbsp (30 ml) vegetable oil or lard
- 1 small white onion, finely chopped, (about 1 cup / 150 g)
- 1 garlic clove, minced, (about 3 g)
- 2 tbsp (6 g) fresh epazote leaves, chopped (or 1 tsp / 1 g dried epazote)
- 1/2 tsp (3 g) salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter or additional oil for griddle
- 1 lime, cut into wedges (for serving)
- Optional: salsa verde or salsa roja, for serving

Instructions

Short Description:
Quesadillas made with fresh corn tortillas filled with sautéed huitlacoche (corn fungus), shredded Oaxaca cheese, and fragrant epazote, cooked on a hot griddle until the cheese melts and the tortilla edges crisp. Served as a warm starter or street-style snack.

Regional Notes:
This Mexico State version uses fresh corn tortillas, Oaxaca cheese, and fresh epazote to highlight local flavors; unlike some northern styles that use flour tortillas or different cheeses, these quesadillas emphasize the earthy huitlacoche and the distinctive aroma of epazote. Huitlacoche may be used fresh when in season or good-quality canned when not available.

1. Warm the tortillas briefly on a dry griddle or comal until pliable; keep wrapped in a clean cloth to stay warm.
2. Heat the 2 tbsp (30 ml) vegetable oil or lard in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.
3. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped huitlacoche and cook 4–6 minutes, stirring occasionally, until most of the moisture has evaporated and the mixture is thick. Season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
4. Remove the skillet from heat and stir in the chopped epazote and half (about 4 oz / 110 g) of the shredded Oaxaca cheese until evenly distributed. Taste and adjust seasoning.
5. Heat a clean griddle or large nonstick skillet over medium-low and add a little butter or oil (about 1/2 tbsp / 7 g) to coat.
6. Assemble each quesadilla: place 1 tortilla on the griddle, spoon about 2–3 tbsp (30–45 g) of the huitlacoche-cheese mixture onto one half of the tortilla, sprinkle with a little additional cheese (about 1 tbsp / 15 g), fold the tortilla over to enclose the filling.
7. Cook each quesadilla 1–2 minutes per side (pressing lightly with a spatula) until the tortilla edge is slightly crisp and the cheese inside is melted. Use additional butter or oil as needed and cook in batches.
8. Transfer to a plate, cut each quesadilla in half or quarters, and keep warm. Repeat until all are cooked.
9. Serve warm with lime wedges and salsa verde or roja on the side. Enjoy as a starter or snack.