Huitlacoche Quesadillas

Heat a pan over medium heat; melt butter in it, stirring occasionally until it reaches the desired consistency. Add chopped onion to the pan and cook alongside minced garlic, sliced jalapeño pepper, and dried epazote until the vegetables are tender, approximately 5 minutes.

Combine corn truffles with the cooked onion mixture; continue to cook and stir until the liquid from the truffles has evaporated, roughly 10 minutes. Season with salt to taste and keep warm.

Preheat a large griddle or frying pan over medium heat until it reaches the desired temperature. Dip both sides of two tortillas in water and stack them on top of each other onto the hot griddle; cook until the bottom tortilla is golden brown, around 2 minutes. Flip the stacked tortillas and cook the other tortilla until it is also crispy, approximately 2 minutes.

Separate two tortillas; place them side by side onto the hot griddle, with their uncooked sides facing downwards. Cover one tortilla's crisp side with 1/5 of the Oaxaca cheese; place a portion of the corn truffle mixture over the cheese, then position the crisp side of another tortilla on top to cover the truffle mixture.

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