Heat the oil in a skillet over medium heat. Sauté the minced garlic and chopped serrano peppers for 3 to 4 minutes.

Add the chopped onion, chopped epazote, corn kernels, huitlacoche, and 1 teaspoon salt. Cook over medium heat for 20 minutes.

While the huitlacoche mixture is cooking, prepare the masa for the tortillas.

While the other ingredients are cooking, prepare the ricotta cheese by mixing in the chopped serrano pepper, chopped epazote, and 1 teaspoon salt. Set aside for later use.

Preheat a griddle (comal) over medium-high heat. Press the tortillas using a tortilla press and cook them on the griddle. Add the huitlacoche mixture and ricotta cheese, fold the tortillas, and cook on both sides, flipping every minute, until golden and crispy, about 20 minutes.

Cook for 20 minutes or until the quesadillas are golden and crispy.

Serve hot with your favorite spicy salsa.

Tip: If you can't find masa for tortillas, you can use store-bought tortillas. Warm them to soften, then add the fillings, fold, and cook on both sides until golden and crispy. If you can't find huitlacoche, you can use your preferred mushrooms. Enjoy.