Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
Local name: Quesadillas de flor de calabaza
In short: Folded corn tortillas filled with melting cheese and sautéed squash blossoms, onion and chile, crisped on a hot griddle. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
In Mexico City, a quesadilla is a folded corn tortilla with a filling, and squash blossoms, flor de calabaza, are one of the favorites, especially in the rainy season when the flowers are abundant. The blossoms are sautéed with onion and a little chile until soft and silky, then tucked into tortillas with Oaxaca cheese and cooked on a griddle until crisp at the edges. They taste of summer squash with a faint vegetal sweetness.
Instructions
- Clean the blossoms: pinch off the stems and green sepals, pull out the stamens from the center, and rinse briefly. Pat dry and chop roughly.
- Heat the oil in a skillet over medium heat. Cook the onion, garlic and chile for 3 minutes until soft.
- Add the blossoms, salt and epazote, if using. Cook for 4 to 5 minutes, stirring, until the blossoms are wilted and most of the liquid has evaporated. Cool slightly and discard the epazote.
- Warm each tortilla on a hot dry skillet for 15 seconds so it bends without cracking.
- Put a spoonful of cheese and about 1 1/2 tbsp of the filling on half of each tortilla and fold it over, pressing the edges closed.
- Cook the quesadillas on a hot dry griddle or skillet over medium heat for 2 to 3 minutes per side until the tortilla is crisp in spots and the cheese has melted. Serve hot with salsa verde.
Tips
- No squash blossoms? Substitute finely diced zucchini with a handful of chopped spinach, sautéed the same way. The flavor is different but still good.
- Use fresh tortillas if you can. If they are dry and crack when folded, brush them lightly with water or oil before warming.
Questions and answers
Do I need to remove the stamens from squash blossoms?
Yes. The stamens inside the flower can taste bitter and fibrous. Pinch them out, along with the stems and green sepals, before cooking.
What cheese is best for quesadillas?
Oaxaca cheese, a stringy Mexican melting cheese, is the classic. Low-moisture mozzarella or Monterey Jack are good alternatives.
Are quesadillas always made with cheese in Mexico?
Not always. In Mexico City, a quesadilla may be sold with the filling alone, so vendors ask whether you want cheese. Say con queso if you do.
How long does it take to make Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)?
About 430 kcal per serving, with 20 g of protein, 38 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
