Main Course · Lunch · Mexican ·

Herbaceous Mexican Huitlacoche Quesadillas with Epazote

Name: Herbaceous Mexican Huitlacoche Quesadillas with Epazote
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Huitlacoche, 2 cups fresh or canned huitlacoche; Onion, 1 small onion, finely diced; Garlic, 2 cloves garlic, minced; Olive Oil, 1 tablespoon; Epazote Leaves, 1 bunch, chopped; Salt & Pepper, To taste; Corn Tortillas, 8; Oaxaca Cheese, 1 ½ cups, shredded; Butter or Oil, 2 tablespoons for frying; Tomatoes, 2 medium, chopped; Jalapeño, 1, seeded and minced; Lime Juice, 1 lime, juiced; Cilantro, 1/4 cup, chopped; Salt, To taste

Dive into the earthy, rich flavors of huitlacoche, accentuated with fresh epazote, nestled within a crispy quesadilla.

4.6(303 reviews)

·By Ethan Brooks·October 1, 2025

Herbaceous Mexican Huitlacoche Quesadillas with Epazote — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Huitlacoche Filling

For the Quesadillas

For the Salsa

Nutrition

Per serving

Calories: 349 kcal
Protein: 12.25 g
Carbs: 36.5 g
Fat: 18.98 g
Fiber: 4.63 g

Whole recipe

Total

Calories: 1396 kcal
Protein: 49 g
Carbs: 146 g
Fat: 75.9 g
Fiber: 18.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Huitlacoche 2 cups fresh or canned huitlacoche	100	7	22	1	9
Onion 1 small onion, finely diced	28	0.8	6	0.1	1.5
Garlic 2 cloves garlic, minced	9	0.4	2	0	0.1
Olive Oil 1 tablespoon	119	0	0	13.5	0
Epazote Leaves 1 bunch, chopped	5	0.4	1	0.1	0.5
Salt & Pepper To taste	0	0	0	0	0
Corn Tortillas 8	400	8	80	8	12
Oaxaca Cheese 1 ½ cups, shredded	450	30	6	36	0
Butter or Oil 2 tablespoons for frying	240	0	0	27	0
Tomatoes 2 medium, chopped	44	2	10	0.5	2
Jalapeño 1, seeded and minced	4	0.2	1	0	0.5
Lime Juice 1 lime, juiced	11	0.2	4	0.1	0.1
Cilantro 1/4 cup, chopped	5	0.5	1	0.1	0.3
Salt To taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Huitlacoche Filling

1
Heat Oil
Heat olive oil in a pan over medium heat.
2
Sauté Aromatics
Sauté onions and garlic until translucent.
3
Cook Huitlacoche
Add huitlacoche and season with salt and pepper. Cook for 5-7 minutes.
Tip: Ensure the huitlacoche is fully cooked to avoid any raw, earthy flavors.
4
Add Epazote
Stir in chopped epazote leaves and remove from heat.
Tip: Allow the filling to cool slightly before assembling to prevent the tortillas from becoming soggy.

Preparing the Salsa

1
Mix Ingredients
Combine chopped tomatoes, jalapeño, lime juice, and cilantro in a bowl.
2
Season
Season with salt to taste and mix well.

How to Make Herbaceous Mexican Huitlacoche Quesadillas with Epazote

Total time: 1 h · Yields 4 servings

1
Assembly
Place cheese and filling on half of each tortilla, fold over.
2
Cooking
Heat butter in a skillet and fry each quesadilla until golden brown on both sides.
3
Final Touch
Press lightly with a spatula while frying to ensure even cooking.