Quesadillas de Flor de Calabaza

quesadillas

Those traditional quesadillas de flor de calabaza are made with a tasty and delicate mixture of squash blossoms, corn, onions, and chilies. All stuffed with gooey cheese on a soft corn tortilla.

prep 15

cook 15

total 30

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Ingredients

▢ 6 medium corn tortillas
▢ 12 large squash blossoms (or about 16 small ones)
▢ 2 cups Oaxaca or Asadero cheese (or your favorite melting cheese)
▢ ½ cup white corn kernels (fresh, frozen, or canned)
▢ ½ cup white onion (chopped)
▢ 1 jalapeño pepper (chopped)
▢ pinch dried epazote
▢ 2 Tablespoons olive oil (plus more for the griddle)
▢ salt and pepper (to taste)

Instructions

Remove the stems from the blossoms, carefully open the flower and remove the stamen or pistil from the inside.
Use a soft brush or paper to remove any dirt or pollen. You can also quickly rinse the flowers and then dry them with a kitchen paper towel.
Heat the olive oil in a pan over medium heat.
Add the corn and sauté for 3-4 minutes.
Add the onion and chilies and cook for 3 minutes or until nicely softened.
Add a pinch of dried epazote and the zucchini blossoms to the pan.
Season with salt and pepper, and add 2-3 tablespoons of water.
Cook for 2-3 minutes, stirring, until blossoms are softened and slightly cooked through.
Once there is no liquid left on the pan, adjust seasonings, then turn off the heat.
Heat a comal or griddle over medium-high heat and lightly oil it.
Place a tortilla and add some shredded cheese in the middle. Add some of the squash blossom mixture on top.
When the tortilla softens and the cheese starts to melt, fold it into a half-moon.
Cook until the cheese melts nicely and the outside is golden and slightly crispy (about 1 minute per side).
Repeat until all ingredients are used and then serve them with your favorite salsa.

Notes

Want to make the filling heartier? Try adding mushrooms, roasted poblano peppers, or even diced zucchini. They go great with the squash blossoms and add more flavor and texture.
Epazote is the traditional herb used in quesadillas de flor de calabaza, but don’t worry if you can’t find it. Fresh cilantro or a pinch of dried oregano both work really well too.

Nutrition Information