These traditional Quesadillas de Flor de Calabaza are made with delicate squash blossoms and cheese. Popular in central and southern Mexico, this quesadilla recipe is a must try for Mexican food lovers!

Quesadillas de flor de calabaza, aka squash blossom quesadillas, on a talavera platter.

If you’ve been to a Mexican tianguis, you’ve probably seen it, a woman with her comal, masa, and baskets of squash blossoms and veggies. She’s making quesadillas de flor de calabaza, a true Mexican delicacy that’s as comforting as it is special.

She sautés the flowers with onion, maybe some garlic or epazote, then makes the blue tortillas by hand, fills them, and cooks them until they’re crisp and melty.

You eat the quesadillas de flor de calabaza hot, with a spoonful of salsa on top, and I swear, it’s a humble dish, but it can change your day. Maybe even your life.

Quesadillas de flor de calabaza on a talavera serving platter with one open quesadilla.

Ingredients

Squash blossoms: These pretty yellow flowers pop up in supermarkets and farmers markets, especially in summer.
Tortillas: I used homemade corn tortillas, but store-bought corn or flour ones work just fine. For a more traditional vibe, try making them with blue corn masa!
Cheese: Use Oaxaca, Asadero, or any good melty cheese you can find near you. I often use mozzarella, it melts beautifully.
Onion: White or yellow onions, diced.
Chilies: Jalapeños and serranos are the usual go-tos, but any fresh chilies you have on hand will work.
Corn: I used canned white corn for this batch. You can skip it or use frozen corn if that’s what you’ve got.
Oil: Whatever vegetable oil you like, or even a bit of butter for extra flavor.
Flavors: Just salt, pepper, and a pinch of dried epazote.

How To Make Quesadillas de Flor de Calabaza

First, we show those pretty flowers a little love. Gently remove the stems, then open each blossom and take out the stamen or pistil from inside (they’re not terrible, but they don’t taste great).

Use a soft brush or a bit of paper towel to dust off any dirt or pollen. If they’re a little messy, a quick rinse works too, just be gentle, and pat them dry with kitchen paper.

Cleaned squash blossoms on a countertop.

Heat a bit of olive oil in a pan over medium heat. Toss in some corn—fresh, canned, frozen, whatever you’ve got—and let it sauté for about 3–4 minutes until it starts to get a bit golden and toasty.

Then add your diced onions and chilies. I love using jalapeños or serranos, but go with what you have. Cook everything for a couple more minutes until it all smells amazing and softens up.

Sautéed corn, onion, and chilies in a pan.

Now it’s time for the star of the show: those zucchini blossoms!

Add them to the pan along with a pinch of dried epazote (totally optional, but so traditional and flavorful), salt, pepper, and a splash of water—like 2 to 3 tablespoons tops.

Squash blossoms added to the pan with sautéed vegetables.

Stir gently for a couple minutes until the blossoms are wilted and tender.

No liquid should be left at the bottom, if there is, just cook a little longer. Taste and adjust your seasonings here!

Sautéed squash blossoms, aka flor de calabaza, with onions and chilies on a pan.

Heat up your comal or a griddle over medium-high heat. Brush it lightly with olive oil or a bit of butter if you’re feeling indulgent.

Grab a tortilla, lay it down, and add a good handful of shredded cheese in the center. Then spoon some of that gorgeous squash blossom filling right on top.

A corn tortilla placed on a griddle with cheese and squash blossom mixture on top.

Once the tortilla softens and the cheese starts to melt, fold it gently in half like a half-moon.

Cooked quesadilla de flor de calabaza on a griddle.

Let it cook for a couple minutes on each side until the outside is golden and just a little crispy, and the cheese inside is melty and gooey…so good.

A quesadilla de flor de calabaza being opened to see the gooey cheese inside.

Keep making as many quesadillas de flor de calabaza as you like, just keep them coming hot off the comal. I usually serve them right away with salsa on the side (a green tomatillo one is perfect here).

These Mexican squash blossom quesadillas are simple, vegetarian-friendly, and just so full of flavor. Perfect for lunch, dinner, or even a snack with friends.

Quesadillas de flor de calabaza cooking on a comal.

Recipe Variations

Other veggies: You can use mushrooms, roasted poblano peppers, or zucchini to make the stuffing mixture more fulfilling and flavorful.
Fry them: One of the most popular variations of this quesadillas de flor de calabaza recipe is making them with corn masa and deep frying them. Check out our recipe for quesadillas fritas and use the squash blossom mixture to prepare them.
Other Herbs: Even though epazote is the most used herb to make this type of quesadilla, you can add other fresh or dried herbs to give a little flavor to the mixture. Oregano and cilantro are both good options.

Serving You Flor de Calabaza Quesadillas

Serve quesadillas de flor de calabaza with salsa and your favorite drink, here are some salsa recipes you might want to try:

For drinking we recommend guava fresca or, if serving for breakfast, café de olla is the perfect pairing.

Squash blossom quesadillas served with salsa on a plate. Close-up shoot.

More Quesadilla Recipes