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Loading...Squash blossom quesadillas are a beloved Mexican classic, featuring delicate pumpkin flowers wilted with onion, garlic, and epazote, then enveloped in melted Oaxaca cheese inside a crisp corn tortilla. The result is a buttery, lightly herbal filling wrapped in a golden, crackly shell that highlights the floral, slightly sweet flavor of the blossoms.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 quesadillas
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 10 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 2 gSugar
- 16 gProtein
- 520 mgSodium
- 320 mgPotassium
- 280 mgCalcium
- 2.5 mgIron
- 15 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the blossom filling
- 12 fresh squash blossoms (flor de calabaza), stems and stamens removed, torn into rough strips
- 1 tablespoon olive oil or lard
- 1/2 small white onion, finely chopped
- 1 garlic clove, minced
- 1 small poblano pepper, roasted, peeled, and diced (optional)
- 1 teaspoon fresh epazote leaves, chopped
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 6 oz Oaxaca or quesillo cheese, shredded and pulled into strands
For assembling and cooking
- 8 fresh corn tortillas (about 6 inches)
- 2 tablespoons vegetable oil or melted lard, plus more as needed
- Salsa verde or pickled jalapeños, for serving
- Guacamole, for serving
- Mexican crema, for drizzling (optional)
Directions
- Prepare the squash blossoms by gently rinsing them under cool water, patting dry, removing the stems and inner stamens, and tearing the petals into rough strips. Set aside on a paper towel.
- Heat the oil or lard in a medium skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent and just turning golden at the edges, then stir in the minced garlic and diced roasted poblano and cook for 30 seconds until fragrant.
- Add the torn squash blossoms to the skillet along with the epazote, salt, and pepper. Toss gently for 1 to 2 minutes, just until the blossoms wilt and reduce in volume but stay vibrant green. Immediately transfer the mixture to a bowl and let it cool slightly.
- Fold the shredded Oaxaca cheese into the wilted blossom mixture until evenly distributed. The cheese should be at room temperature so it melts quickly on the griddle.
- Heat a comal, dry cast-iron skillet, or nonstick pan over medium-low heat and warm each tortilla briefly for about 10 seconds per side until pliable. Remove to a plate and cover with a clean kitchen towel to keep them soft.
- To assemble each quesadilla, place about 1/3 cup of the cheese-and-blossom filling on one half of a tortilla, spreading it to the edge. Fold the tortilla in half to form a half-moon and press gently to seal.
- Heat about 1 teaspoon of oil or lard in the skillet over medium heat. Carefully lay 1 or 2 folded quesadillas in the pan and cook for 2 to 3 minutes per side, pressing lightly with a spatula, until the tortilla is deeply golden and crisp and the cheese is fully melted and oozing slightly at the edges.
- Transfer the cooked quesadillas to a cutting board, let them rest for 1 minute, then slice each in half. Repeat with the remaining tortillas and filling, adding a touch more oil to the pan as needed. Serve hot with salsa verde, guacamole, and a drizzle of crema.
Cook’s Notes
- Use freshly picked squash blossoms the same day you buy them; they wilt and bruise quickly. If you must store them, wrap loosely in paper towels and refrigerate for no more than 24 hours.
- Quesillo (Oaxaca) cheese melts into beautifully stretchy strands; if unavailable, substitute with a blend of low-moisture mozzarella and Monterey Jack for a similar pull.
- For the most authentic version, press 1/4-inch thick fresh masa discs (about 5 inches wide) instead of tortillas, fold over the filling, and cook on a hot comal for a thicker, griddled-cake style quesadilla.
- Add the epazote off the heat to preserve its bright, slightly minty-anise flavor; overcooking dulls the herb.
- Do not overfill the quesadillas or the molten cheese will leak out before the tortilla crisps; a thin, even layer across half the tortilla is ideal.
