Photo by Suellen Pineda, RDN, CDN

Quesadillas de Huitlacoche

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12-14 quesadillas

Don’t be intimidated by the appearance of huitlacoche! Also known as corn mushroom, corn smut or Mexican truffle, huitlacoche is a fungus that grows on corn. At first sight, it may not look appealing to eat even the adventurous foodie. Its earthy flavor and mushroom-like texture, however, more than make up for its appearance! Use it in quesadillas, tostadas, crostini, omelets and very much like you would use mushrooms, especially for meatless dishes.


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  1. Heat a large skillet over medium heat.
  2. Add oil, onion, bell and jalapeño peppers and corn. Season with oregano, salt and pepper. Cook for about 5 minutes.
  3. Add garlic and huitlacoche. Cook for an additional 3 minutes.
  4. In a separate skillet, griddle or comal, warm up tortillas to make them more pliable.
  5. Stuff each tortilla with huitlacoche mixture, add cheese and fold.
  6. Add a few drops of oil to hot comal and cook each quesadilla on both sides. Flip once with a spatula until gold brown.

Chef Notes

Jalapeño pepper should be handled with disposable gloves.

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