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  • VOL 08, ISSUE 01 • WINTER 2020
Huitlacoche Quesadilla with Truffled Avocado Crema & Tomatilla Salsa

Huitlacoche Quesadilla with Truffled Avocado Crema & Tomatilla Salsa

Chef Lee Sepaniac


  • 2 ea white corn tortillas
  • 4 oz white mushrooms, diced
  • 2 oz huitlachoche
  • ½ oz green onion, diced
  • 1 oz Sweety Drop Peruvian peppers
  • ¼ oz minced garlic
  • 1 ea ripe avocado
  • 8 oz sour cream
  • 1oz white truffle oil
  • 1 oz black truffle peelings, minced
  • 4 ea tomatillo
  • 1 oz green onion
  • ¼ oz roasted garlic
  • 1 Tbsp lime juice
  • 1 tsp jalapeño powder


  1. Fry corn tortilla in between two baskets to create a flat tostada. Saute mushrooms for three minutes to four minutes, then add huitlacoche, onion and garlic and continue to saute for two minutes.
  2. Finish with Sweety drops for crema, puree avocado with sour cream and truffle oil, then finish with minced truffle peelings. For salsa, small dice tomatillo and combine with the rest of the ingredients.
    Refrigerate for one hour.

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