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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! Visit our site to check out the full recipe.
Course Antojitos
Cuisine Mexican
Servings 6

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 of Masa flour
  • 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

    • 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.

    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 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.

        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.