Prepare Huitlacoche: Melt Butter in a skillet over medium heat. Add Shallot and cook until softened, about 3 minutes. Add Huitlacoche and cook for another 5 minutes, stirring occasionally.
Make Chipotle Crema: In a small bowl, combine Mexican Crema, Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well.
Spread Blue Corn Tortilla Chips on a baking sheet.
Top with shredded Duck Confit and cooked Huitlacoche.
Sprinkle with Queso Oaxaca and Cotija Cheese.
Bake for 5-7 minutes, or until cheese is melted and bubbly.
Drizzle with Chipotle Crema. Garnish with Pickled Red Onions and Cilantro. Serve immediately.
