Corn Truffle Huitlacoche Quesadillas Recipe

Corn tortillas: Soft, round flatbreads made from corn, perfect for folding and grilling.

Huitlacoche: Also called corn truffle, this ingredient has a smoky, earthy flavor and adds a unique twist to the quesadillas.

Oaxaca or mozzarella shredded cheese: Melts beautifully and gives the quesadillas a creamy, gooey texture.

Butter: Adds richness and helps crisp up the tortillas when cooking.

Olive oil: Used with butter to cook the filling and tortillas, giving a nice balance of flavor and texture.

One of the most important steps in making these Corn Truffle Huitlacoche Quesadillas is getting the tortillas perfectly golden and crispy without burning them. Here’s how you can do it:

1. Heat your skillet over medium heat first. If it’s too hot, the tortillas will burn before the cheese melts. If it’s too cool, they’ll get soggy.
2. Add the butter and olive oil and let them melt together. This mix helps the tortillas brown nicely and adds a little extra flavor.
3. Place one tortilla in the pan, then add your cheese and cooked huitlacoche on top before covering it with another tortilla.
4. Cook for about 2-3 minutes on one side. You can peek underneath to see if it’s turning a nice golden brown.
5. Flip carefully using a spatula and cook the other side for the same amount of time. The goal is to have melted cheese inside and a crispy outside.

Doing this slowly and patiently makes your quesadillas taste so much better because the cheese melts perfectly and the tortillas get that wonderful crunch. If you rush or use too high heat, you might end up with burnt edges and unmelted cheese—not fun!

When I first tried this, I flipped too early and the cheese was still hard in the middle. Now, I wait until I see the edges of the tortilla getting golden and the cheese starting to ooze out a little. It’s a small trick that makes a big difference and makes the whole cooking process feel like a little kitchen win.

• corn tortillas - Substitute with flour tortillas: Flour tortillas have a different texture and flavor but can be used if corn tortillas are unavailable.

• huitlacoche (corn truffle) - Substitute with mushrooms: Sautéed mushrooms can mimic the earthy flavor and texture of huitlacoche.

• oaxaca cheese - Substitute with monterey jack cheese: Monterey Jack cheese melts well and has a mild flavor similar to Oaxaca cheese.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and can be used in place of butter for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Place the cooled quesadillas in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This helps maintain their freshness.
• Store the wrapped quesadillas in the refrigerator for up to 3 days. Ensure they are kept at a consistent, cool temperature to prevent spoilage.
• For longer storage, place the wrapped quesadillas in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Freeze the quesadillas for up to 2 months. This ensures they retain their flavor and texture.
• When ready to enjoy, thaw the quesadillas in the refrigerator overnight. This gradual thawing helps maintain their quality.
• Reheat the quesadillas in a skillet over medium heat until the cheese is melted and the tortillas are crispy. Alternatively, use an oven preheated to 350°F (175°C) for about 10 minutes.
• Avoid microwaving, as this can make the tortillas rubbery and the cheese unevenly melted.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover quesadillas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until the cheese is melted and the tortillas are heated through.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the leftover quesadillas in the skillet and cover with a lid. Cook for about 2-3 minutes on each side, or until the cheese is melted and the tortillas are crispy.

• Microwave Method: Place the quesadillas on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Microwave on high for about 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quesadillas on the toaster oven rack or a baking sheet. Heat for about 5-7 minutes, or until the cheese is melted and the tortillas are warm and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the quesadillas in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet: A flat-bottomed pan used for cooking the huitlacoche and assembling the quesadillas.

• Spatula: Useful for flipping the quesadillas to ensure even cooking on both sides.

• Knife: Needed for cutting the quesadillas into wedges before serving.

• Cutting board: Provides a safe surface for cutting the quesadillas.

• Measuring cup: Ensures accurate measurement of the huitlacoche and cheese.

• Cheese grater: If using a block of cheese, this will help shred it to the desired consistency.

• Tongs: Can be used to handle the tortillas and quesadillas while cooking.

• Serving plate: For presenting the quesadillas once they are cooked and cut.

Prepare the filling: Cook the huitlacoche in advance and store it in the fridge. This way, you can quickly assemble the quesadillas when you're ready to eat.

Pre-shredded cheese: Use pre-shredded oaxaca or mozzarella cheese to save time on grating.

Batch cooking: Cook multiple quesadillas at once using a large skillet or griddle to speed up the process.

Microwave tortillas: Warm the corn tortillas in the microwave for a few seconds to make them more pliable and easier to handle.