Quesadillas de Huitlacoche (Corn Truffle Quesadillas)
Crisp tortillas around melting cheese and earthy, smoky huitlacoche, the black corn mushroom Mexico adores.
- Time30 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a frying pan over a medium heat. Cook the onion for 5 minutes until soft and see through.
5 min - 2
Add the garlic, jalapeño and tomato and cook for 4 minutes until the tomato has broken down and the pan smells sweet and sharp.
4 min - 3
Stir in the huitlacoche, oregano and salt. Cook for 5 minutes, stirring now and then, until the filling is thick, dark and glossy. Tip it into a bowl and wipe out the pan.
5 min - 4
Lay a tortilla in the dry pan over a medium heat. Scatter over a quarter of the cheese on one half, then add a quarter of the filling and a pinch of coriander.
- 5
Fold the tortilla over and press down. Cook for 2 minutes each side until golden with brown spots and the cheese has melted. Repeat to make 4 folded tortillas, 2 at a time if your pan is big.
4 min - 6
Cut each quesadilla in half and serve hot with lime wedges and salsa verde. If you cannot find huitlacoche, fry 300 g finely chopped chestnut mushrooms with 100 g tinned sweetcorn until dark and dry, then use that instead.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.