Squash Blossoms Quesadillas
Squash Blossoms Quesadillas made with freshly made tortillas and with store-bought tortillas. Either way, you make them, they make a delectable treat!
Last Summer while visiting a Latin grocery store almost an hour away going East from my place, I found these beauties you see in the picture above. So neatly packaged in this plastic box. You can’t imagine my excitement. Yes, I know, you must be thinking: “exciting for Squash Blossoms”? See, for 2 Summers, I tried to plant, care for and harvest zucchini plants on my balcony without any success. One Summer only 2 flowers showed up. So I gave up on the fantasy that such plants will do well in this barely sunny piece of concrete. Now, my only wish is that we could have a well-stocked store like that one closer to my home. That way I could cook Zucchini Flowers stuffed with cheese, in a soup or a salad more often.
But for now we will have quesadillas, the typical quesadilla sold at the markets and streets surrounding them, where a lady with a huge round griddle will be putting the white or blue corn masa (dough) forming this simple mouth watering parcels at her own rhythm as she handles the dough, place the filling of your choice, tenders the customers, turns the quesadilla, turns it a couple of times more until it gets a little toasty, feeding your body and your memories.
Squash Blossoms Quesadillas
Quesadillas made with store-bought corn tortillas or Corn Masa flour
Instructions for the filling:
- Remove the steam from the flower, place flowers in cold water and gentle rinse. Place over paper towels to absorbed excess water. (Please check the ingredients list below)
- Heat oil in a skillet over a medium high heat. Add onion, garlic, and serrano pepper if using. Tossing until onion looks translucent, about 3 minutes. Add Blossoms and season with salt and pepper. Cook, tossing until blossoms are heated through, 2-3 minutes. Remove from heat and stir in the Epazote. Slightly cool before using.
Preparing the Quesadillas with Corn Masa Flour
- Divide the dough into small golf-ball size pieces. Using the Tortilla press, place one ball of dough between two pieces of plastic to form a circle. You can also use the method I used HERE. Add a little of the blossoms filling in one-half disc and some shreds of the cheese.
- Once the filling is placed, fold half the tortilla disc with the help of the plastic. Press the edges and remove the plastic holding the quesadilla in your hand like the picture below. (Traditionally the tortilla is placed directly on the griddle, sprinkled with cheese and topped with filling, and then folded. Here we will form the quesadilla first as making empanadas).
- Using a paper towel spread 1 teaspoon of oil or lard on hot griddle.When the oil is hot place the quesadilla and cook for about 3 to 4 minutes on each side. (Make sure the griddle is not to hot, the outside will burn and the dough will be will not be cooked). Cook until is golden in both side and filing is warm with a melting cheese. Repeat these steps with the rest of the dough, adding more oil as needed, this will prevent the dough from sticking to the pan.
- Making the quesadillas with store-bought tortillas is easier since you just place fillings in each tortilla, fold and proceed to cook on the griddle as directed above.
Serve as soon as they are ready. If making several at once, keep them warm in a preheated oven.
Squash Blossoms Quesadillas made with freshly made tortillas and with store-bought tortillas. Either way, you make them, they make a delectable treat! Visit our site to check out the full recipe.
- 6 corn tortillas
- 12 squash blossoms
- 1 tablespoon vegetable oil
- 1 1/2 cup Oaxaca cheese or any other melting cheese shredded
- 2 tablespoons of finely chopped white onion
- 1 small garlic clove finely chopped
- 1 small serrano pepper optional
- Salt and pepper to taste
- 2 Epazote leaves*
- About 2 tablespoons of lard or vegetable oil to grease the griddle.
- 1 1/2 cup of Masa flour
- Approximately 3/4 cup of warm water.
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Instructions for the filling:
-
Remove the steam from the flower, place flowers in cold water and gentle rinse. Place over paper towels to absorbed excess water.
-
Heat oil in a skillet over a medium high heat. Add onion, garlic, and serrano pepper if using. Tossing until onion looks translucent, about 3 minutes. Add Blossoms and season with salt and pepper. Cook, tossing until blossoms are heated through, 2-3 minutes. Remove from heat and stir in the Epazote. Slightly cool before using.
-
Divide the dough into small golf-ball size pieces. Using the Tortilla press, place one ball of dough between two pieces of plastic to form a circle. You can also use the method I used HERE. Add a little of the blossoms filling in one-half disc and some shreds of the cheese.
-
Once the filling is placed, fold half the tortilla disc with the help of the plastic. Press the edges and remove the plastic holding the quesadilla in your hand like the picture below. (Traditionally the tortilla is placed directly on the griddle, sprinkled with cheese and topped with filling, and then folded. Here we will form the quesadilla first as making empanadas).
-
Using a paper towel spread 1 teaspoon of oil or lard on hot griddle.When the oil is hot place the quesadilla and cook for about 3 to 4 minutes on each side. (Make sure the griddle is not to hot, the outside will burn and the dough will be will not be cooked). Cook until is golden in both side and filing is warm with a melting cheese. Repeat these steps with the rest of the dough, adding more oil as needed, this will prevent the dough from sticking to the pan.
Epazote is hard to find in some areas. You can use dried epazote if you find this option. If you find fresh epazote and don’t use it often, wash it, dry it with paper towels and place it in a plastic bag and store in your freezer for future uses.
Similar recipes Corn Dough Empanadas and Mushroom Quesadillas.
¡Buen provecho!
Mely,
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Oh Mely! These look sooo good. I've been wanting to experiment with squash blossoms and haven't had the opportunity. I love what you did with them.
OMG! I've been looking for zuccini/squash blossoms since I moved to the US 4 years ago to no avail, not even my latin grocery store sells them 🙁 my only hope is the Trader Joe's and Whole Foods that are opening in my town later this year so maybe I can make sopa de flor and quesadillas con flor too. these look crazy good!
Hi, Pau
Hopefully those store will sell them. Thanks for stopping by.
Mely
Mely,
This is one I would like to try delicious. Love that fresh squash blossoms. I haven't seen here. Let ask my hubby to look for. If you have empanada cover post can you give link I need to make them.
Hello Swathi,
The link for the empanadas is already in the post. I hope you try them.
Mely
These look wonderful. I've only ever had the blossoms stuffed with cheese. I love your description of buying them from the vendor on the street.
Rinda
Oooooo!!! Those look fabulous, and what a great idea! I am usually able to grow these blossoms here. Thank you, Mely, for sharing this recipe!
Una de mis quesadillas favoritas( aparte de las de queso) !! Gracias Mely, por esta rica receta.
Ps: conteste tu comment hace ya un buen rato, no se si lo viste?
Saludos! y que estés disfrutando de un rico verano.
I have been looking for those for years and have never found them for sale. I want to do the stuffed/fried zucchini blossoms.
Hi Mely! We have zucchini in the garden and there are a few flowers on them… I'm looking forward to enough to do something with. These quesadillas look great!
Hi, Karen,
Lucky you to have a vegetable garden. Enjoy!
Mely
Very nice looking. I will spread the word!
Sam Schaperow, B.S., M.S.
Foraging.Posterous.com
Very nice looking. I will spread the word!
Sam Schaperow, B.S., M.S.
Foraging.Posterous.com
Me encantan se ven deliciosas, a mi hija le fascinan asi de queso con flor, rica receta Mely se te extraña, besos lindo fin de semana.
my mom loves squash blossoms. i've actually never tried them, but if find some, i will try this recipe.
Querida Mely,
come tengo flores de calabaza en el refri, hoy voy a hacer quesadillas de flor de calabaza en tu honor.
Un gran abrazo!
Tlaz
Un abrazo, Querido Flavio.
Saludos a tu esposa y familia.
Esto es una de las cosas buenas del blog. Conocer gente con gustos afines como tu aunque estemos lejos.
Mely
Madre mía estas quesadillas estpan de lujo! me encantaron..
besos
I love. LOve,LOVE quesadillas de flor de calabaza! I have 4huge plants of butternut and other squash growing in my back yard that are producing lotas do blossoms. I'll take your suggestion for our next meal. Mely, no Te pierdas! We miss you!
Hola Prieta,
Yo tambien extraño que escribas algo en tu blog.
Saludos,
Mely
Ay!
Mely las quesadillas es uno de mis antojitos mexicanos prefreferidos. Me encantaron tus fotos y receta
Besos
these look divine
En dón de conseguiste ésas flores????????' qué bárbara !!! qué delicia Mely!!!
Saludos , otra vez 😀
I had no idea that you could eat squash blossoms, but it looks absolutely amazing!!! I cannot wait to look for these!
Can’t wait for summer! There is a market near my suegra’s house -last time we visited two women were preparing these quesadillas on a large comal, with fresh blue corn masa tortillas. Was one of the best foods I’ve ever eaten! Thanks for posting!
Hello Amber,
Mee too. Love squash blossom quesadillas. I know Latin markets sell a canned version of them, but nothing beats fresh flor de calabaza quesadillas. Provecho!