Huitlacoche Fried Quesadillas

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Huitlacoche Fried Quesadillas

Category Main course
Makes 10
Preparation 45 min
Cooking 15 min

Rating: Rated 0 / 5 (0 ratings)

Huitlacoche is fungus which forms on corn and is a Mexican delicacy. The flavour is earthy, similar to shiitake mushrooms and truffles with a smoky aroma. This recipe uses huitlacoche with fried quesadillas for a delightful treat.


  • 3 cups vegetable oil
  • 1/4 cup minced white onion
  • 1/2 teaspoon Epazote crumbled, dried
  • 2 cups masa harina such as Maseca
  • 1 1/3 cups warm water
  • 1/4 cup sour cream
  • 220g Huitlacoche
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon salt
  • 250g Oaxaca Cheese


Stage 1

Cook onion in butter in a medium non-stick skillet over moderately low heat, stirring, until softened, and add Huitlacoche. Cook over moderate heat for about 7 minutes. Remove from heat and cool, filling completely.

Stage 2

Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand for 1 to 2 minutes. Pinch off small pieces of dough and roll into small balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap. Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.) Remove top square of plastic and put 1 teaspoon of mushroom filling, in centre of round. Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 10 quesadillas of each filling.

Stage 3

Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch. Serve quesadillas immediately. Extra ingredients, lettuce, sour cream, crumbled cheese and top it with your favourite salsa!


Huitlacoche Fried Quesadillas


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Recipe author

Added by: Stephanie
Added on: 7th March 2018

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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