Squash Blossom Quesadillas (Quesadillas de Flor de Calabaza)
Squash blossom quesadillas are one of Mexico’s most beloved market foods. Squash blossoms have a delicate, slightly herbal flavor that pairs perfectly with melty cheese and warm corn tortillas. This recipe is quick, seasonal, and brings a little taste of Mexico’s street food right into your kitchen.
4 people
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.