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You are here: Home » Recipes » Vegetarian

Squash Blossoms Quesadillas

Published: Jun 22, 2012 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

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 quesadilla recipe |Easy Mexican Recipe

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.

squash blossom quesadilla |Easy Mexican Recipe

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.

Squash Blossoms Quesadillas | Vegetarian Quesadilla Recipe

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.

squash blossom blue corn quesadilla |Mexican recipe

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.

Update:

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

Squash Blossoms Quesadillas | Vegetarian Quesadilla Recipe| Authentic Mexican Recipes by Mexico in My Kitchen

JUMP TO FULL INSTRUCTIONS

Quesadillas made with store-bought corn tortillas or Corn Masa flour
Instructions for the filling:

Squash Blossoms Quesadillas | Quesadillas de Flor de CalabazaSquash Blossoms Quesadillas | Quick and easy

  • 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)

Squash Blossoms Quesadillas | step by step instructions with photos of the process.Squash Blossoms Quesadillas | step by step instructions

  • 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.
Squash Blossoms Quesadillas | Mexican Recipes

Preparing the Squash Blossom Quesadillas with Corn Masa Flour

Squash Blossoms Quesadillas | I hope you enjoy this delicious recipe
  • 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.

Squash Blossoms Quesadillas | View this full step by step authentic Mexican recipe todaySquash Blossoms Quesadillas | Easier Than You Think

  • 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).

Squash Blossoms Quesadillas | Cook all your favorite dishesSquash Blossoms Quesadillas | easy and with excellent results

  • 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.

Squash Blossoms Quesadillas | easy and with excellent results to impress your guestsSquash Blossoms Quesadillas | enjoy this traditional recipe with a step by step photo tutorial.

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.

squash blossoms quesadillas | Easy Mexican recipe

Serve as soon as they are ready. If making several at once, keep them warm in a preheated oven at a low temperature.

Similar recipes Corn Dough Empanadas and Mushroom Quesadillas.

¡Buen provecho!
Mely,

📖 Recipe

Squash Blossoms Quesadillas

Mely Martínez
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.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Antojitos
Cuisine Mexican
Servings 6
Calories 394 kcal

Ingredients
  

  • 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.

    CHECK THE RECIPE VIDEO

      Instructions
       

      • 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.

      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.

          Video

          Notes

          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.

          Nutrition

          Serving: 1quesadillaCalories: 394kcalCarbohydrates: 36gProtein: 17gFat: 21gSaturated Fat: 15gCholesterol: 21mgSodium: 580mgPotassium: 135mgFiber: 4gSugar: 1gVitamin A: 161IUVitamin C: 2mgCalcium: 94mgIron: 3mg
          Tried this recipe?Let us know how it was!

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          1. Teresa Vicente

            August 27, 2021 at 5:58 am

            5 stars
            Excellent! I always knew that squash blossoms could be cooked but didn’t know how to do it, now I know! I had so many blossoms in my garden this year, so I was happy to find this recipe. The quesadillas turned out delicious, couldn’t be happier with the recipe.

            Reply
          2. Julia Lamb

            August 06, 2020 at 4:08 pm

            5 stars
            I haven't tried this yet, but I just want to tell you how excited I am to have stumbled upon your website! This classic Mexican cuisine is my all time favorite. I think I might just try all of your recipes, one by one! I'm sharing with my sister too! You are a godsend. 🙂

            Reply
            • Mely Martínez

              August 07, 2020 at 5:20 pm

              Hello Julia,
              Thank you for visiting Mexico in my Kitchen. Have fun cooking!

              Reply
          3. Ginger Bardenhagen

            July 13, 2020 at 9:15 am

            Hola! I have baby squash and blossoms coming in right now in my yard. I don’t know when to harvest the blossom. Is it the blossom at the end of the zucchini or the male flower that doesn’t fruit?

            Reply
            • Mely Martínez

              July 13, 2020 at 1:29 pm

              Hello Ginger,
              The male blossom is the one you usually use for cooking.

              Reply
          4. Amber Guerrero

            April 09, 2018 at 5:41 am

            5 stars
            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!

            Reply
            • mmartinez

              April 14, 2018 at 7:25 am

              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!

              Reply
          5. la Familia Veloz

            November 02, 2012 at 6:14 pm

            I had no idea that you could eat squash blossoms, but it looks absolutely amazing!!! I cannot wait to look for these!

            Reply
          6. Pily

            August 19, 2012 at 9:32 pm

            En dón de conseguiste ésas flores????????' qué bárbara !!! qué delicia Mely!!!
            Saludos , otra vez 😀

            Reply
          7. Rebecca Subbiah

            July 16, 2012 at 3:02 am

            these look divine

            Reply
          8. Nora

            June 26, 2012 at 11:09 pm

            Mely las quesadillas es uno de mis antojitos mexicanos prefreferidos. Me encantaron tus fotos y receta

            Besos

            Reply
          « Older Comments

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          Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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