Squash Blossoms Quesadillas made with freshly made corn tortillas or with store-bought tortillas. You can see both options here. Either way, you make them, they make a delectable treat! Usually prepared with Oaxaca Cheese, but if you don't find it use Muenster, Mozzarella or your favorite melting cheese.
Squash Blossoms Quesadillas | Quesadillas de Flor de Calabaza
Squash blossom quesadillas are typically sold at the municipal 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, maybe adds a drizzle of lard, turns it a couple of times, until it gets a little toasty, and then she handles the hot quesadilla to you, feeding your body and your memories.
These type of quesadillas, the ones filled with squash blossoms, are more common in central Mexico, and even though the quesadilla vendors have many types of filling for their quesadillas, the squash blossom quesadilla is a special treat.
Other types of fillings for corn masa quesadillas are sautee mushroom, Oaxaca cheese, Roasted Poblano peppers cut into strips cooked with onions, huitlacoche (corn fungus considered the Mexican truffle), chicken tinga, chorizo and others that vary according to the vendor.
You can also add Squash blossoms to soups, stews, salads and I had even seen people using them to top pizzas. The other way that I like to cook them is stuffed with cheese, you can see the recipe for Stuffed Squash blossoms recipe here in the blog.
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.
Blue Corn Masa Squash Blossom Quesadillas
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.
Since the time I wrote this post, we had moved to Texas, now the squash blossoms are in my small vegetable garden from Spring to the beginning of the Fall season.
How to make 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. The blossoms are very delicate, handle with care. (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, gently stir them until blossoms are heated through, 2-3 minutes. Remove from heat and stir in the Epazote. Slightly cool before using.
Preparing the Squash Blossom 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 a 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 too hot, the outside will burn and the dough will not be cooked). Cook until is golden in both side and the filling 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.
How to make Squash Blossoms Quesadillas with Store bought tortillas
- 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 at a low temperature.
Squash Blossoms Quesadillas
- 6 corn tortillas
- 12 squash blossoms
- 1 tablespoon vegetable oil
- 1 ½ cup Oaxaca cheese Muenster 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.
Preparing the Quesadillas with Corn Masa Flour:
- 1 ½ cup Masa Harina
- Approximately ¾ cup of warm water.
Prepare the dough according to package directions. The dough has to be soft and not dry or crumbly. Cover with a damp kitchen towel. Preheat a griddle over medium heat right before you start forming the quesadillas.
- Instructions for the Squash Blossom filling:
- Remove the pistil and discar, place blossoms in cold water, and gently rinse. Dry the blossoms by placing them over paper towels to absorbed excess water.
- Heat the oil in a skillet over medium-high heat. Add onion, garlic, and serrano pepper if using. Stir until onion looks translucent, for about 3 minutes. Add the squash blossoms, season with salt and pepper. And keep cooking until blossoms are heated through, about 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. Add a spoonfull of the blossoms filling on the dough, and some cheese pieces.
- Once the filling is placed, fold half the tortilla circle 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).
- Using a paper towel spread 1 teaspoon of oil or lard on a hot griddle. When the oil is hot enough place the quesadilla and cook for about 3 to 4 minutes on each side. (Make sure the griddle is not too 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/lard as needed, this will prevent the dough from sticking to the pan.