Corn Truffle (Huitlacoche) Quesadillas

Melt butter in a skillet over medium heat; stir in onion garlic jalapeno pepper and epazote and cook until soft about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated about 10 minutes. Season with salt and keep warm.

Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them stacked together onto the hot griddle; cook until the bottom tortilla is crisp about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp about 2 minutes. Separate the two tortillas; place them separately uncooked side down onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese then lay the crisp side of the second tortilla on top to cover the truffle mix.

Cook turning once until both tortillas are crisp and cheese is melted about 3 minutes; repeat with remaining tortillas cheese and corn truffle mixture. Cut each quesadilla into four wedges to serve.