About this recipe
These squash blossom quesadillas are the kind of recipe that instantly takes me back to the markets in Mexico. The blossoms (called flor de calabaza) have a delicate, earthy flavor that shines when cooked simply with onion, garlic, and a little chile serrano. Add melty cheese and warm corn tortillas, and you’ve got one of Mexico’s most iconic bites.
Here in the U.S., fresh blossoms aren’t always easy to find — so I often make these quesadillas with canned squash blossoms, and they turn out just as delicious. If you do find fresh blossoms at a farmers’ market or Mexican grocery store, I’ll walk you through how to clean them.
Why you will love this recipe
- Quick and easy: just 20 minutes from start to finish.
- Works with fresh, canned, or frozen squash blossoms — no need to skip if you can’t find fresh.
- Naturally vegetarian, but easy to make vegan with plant-based cheese.
- Brings a taste of authentic Mexican street food right into your kitchen.
Ingredient notes
- Squash blossoms: Fresh ones need a quick clean: remove the stems and pistils, rinse, and pat dry. If canned, drain well before cooking.
- Onion + garlic:
- Chile serrano: Adds heat and depth. Use jalapeño for a milder option.
- Cheese: Oaxaca (quesillo) is traditional, but mozzarella, Monterey Jack, or vegan cheese all work.
- Corn tortillas: The classic base. Warm them up before folding so they stay pliable.
How to make it (my way)
- Prep the blossoms: If using fresh, clean and trim them. If using canned, drain well.
- Cook the filling: In a skillet with a drizzle of oil, sauté chopped onion and garlic. Add the chile serrano, then the squash blossoms. Season with salt and cook for about 5 minutes.
- Make the quesadillas: Heat tortillas on a comal or skillet. Add a layer of cheese, spoon the blossom mixture on top, fold, and cook until the tortilla is golden and the cheese is melted.
- Serve: Enjoy with salsa verde or salsa roja, plus a side of beans or Mexican white rice if you like.
Variations
- Add corn kernels and poblano strips for a heartier filling.
- Use cilantro instead of epazote if you want a fresher flavor.
- Mix with mushrooms for extra earthiness.
- Stir into scrambled eggs or serve over rice for another easy meal.
Home-cook to home-cook tips
- If you’re using canned blossoms, drain them really well so your quesadillas don’t turn soggy.
- Assemble right before cooking — tortillas get soft if the filling sits inside too long.
- For melty, stretchy cheese, Oaxaca is your best bet. But honestly? Mozzarella works great if that’s what you have.
- Don’t be afraid to make extra filling — it keeps in the fridge for up to 3 days and is delicious stirred into eggs or spooned over rice.
Squash Blossom Quesadillas (Quesadillas de Flor de Calabaza)
Ingredients
- 2 cups squash blossoms flor de calabaza, fresh (cleaned and trimmed) or canned (drained well)
- 1 tablespoon oil olive or vegetable
- ½ medium onion finely chopped
- 2 garlic cloves minced
- 1 chile serrano finely chopped (use jalapeño for milder heat)
- Salt to taste
- 1½ cups shredded Oaxaca cheese quesillo, or mozzarella/Monterey Jack
- 8 corn tortillas fresh if possible
Instructions
Cook the filling:
- Heat oil in a skillet over medium heat.
- Add onion and cook for 2–3 minutes until translucent.
- Stir in garlic and chile serrano; cook 1 minute more.
- Add squash blossoms, season with salt, and cook for about 5 minutes until softened.
Assemble quesadillas:
- Warm a tortilla on a hot skillet or comal.
- Sprinkle cheese over half the tortilla, spoon some squash blossom mixture on top, and fold.
- Cook for 2–3 minutes per side, until the tortilla is golden and the cheese is melted.
Serve:
- Enjoy hot with salsa verde, salsa roja, or a side of beans and rice.
Notes
- Add-ins: corn kernels, poblano strips, or sautéed mushrooms.
- Herbs: epazote gives a classic flavor; cilantro works as a substitute.
- Vegan option: use your favorite dairy-free shredded cheese.
- Storage tip: store leftover filling (not assembled quesadillas) in an airtight container in the fridge for up to 3 days.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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