The Quesadillas with huitlacoche (Quesadillas de Flor de Calabaza y Huitlacoche)

Now that huitlacoche is becoming more and more available at food stores outside Mexico, we can cook many more authentic mexican recipes we previously could only taste in Mexico.

As mentioned elsewhere, huitlacoche is a type of mexican mushroom that grows on corn; as you need to “waste” a whole cob of corn in order to get a few huitlacoche truffles, we easily understand why it is said that this special delicacy was strictly reserved for the king and very important people in the precolumbian days of the Aztec empire. Huitlacoche is still considered an expensive commodity in Mexico.

Now in quesadillas we have a real mexican way to try huitlacoche, so here is a recipe to take advantage of this, and of the squash blossoms also…

| Yield: 4 people | Preparation: | Frying time: | Total time: | | by:

Recipe for Huitlacoche Quesadillas


* 1 pack tortillas,
* 2 cups Huitlacoche fresh or canned
* 2 bunches Squash blossoms (optional)
* Oaxaca cheese, grated (substitute with mozzarella if unavailable)
* 2 cloves of garlic
* 1 onion, chopped
* 4 tablespoons canola oil
* Pepper to taste, to taste


1) For the stuffing, heat a tablespoon of vegetable oil in a medium sized saucepan. Add half of the onion and garlic and brown for 2-3 minutes.

2) Add the huitlacoche and cook for 5 minutes or until cooked through. Season with salt and pepper and reserve separately in a bowl.

3) Repeat the same operation with the other half of the onion and garlic to make the squash blossoms topping.

4) Slightly fry the tortillas in the hot canola oil, just to make them pliable, or heat them up in the microwave wrapped in a kitchen towel.

Fill the tortillas first with plenty of grated oaxaca cheese the some huitlacoche topping or the squash blossoms topping; close the quesadilla by folding in half.

Cook the quesadillas either over a comal (if you want it free of oil) or finish in oil if prefer fried.

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