Mexican · Dinner
Squash Blossom and Cheese Quesadillas
Quesadillas de Flor de Calabaza con Epazote
Central Mexican quesadillas of squash blossoms wilted with onion, garlic, and fresh epazote, layered with melted Oaxaca cheese on warm corn tortillas and crisped on the comal until golden.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
420Calories
16gProtein
24gFat
38gCarbs
3gSugar
3gFiber
680mgSodium
45mgChol
Goes well with
Unoaked ChardonnayUnoaked Chardonnay — A crisp, dry white...
local
Agua de PepinoAgua de Pepino — A refreshing pairing fo...
international
Instructions
1
Prep
Trim stems from squash blossoms, pinch out stamens. Halve larger blossoms lengthwise, leave smaller whole. Finely chop onion, mince garlic, chop epazote leaves. Shred queso Oaxaca. Chop cilantro and cut lime into wedges.
2
Saute
Heat oil and butter in a heavy skillet over medium heat 1 minute until foaming. Add onion, cook 3 minutes stirring until translucent. Add garlic, cook 30 seconds until fragrant. Add squash blossoms, epazote, salt, pepper; cook 2–3 minutes stirring gently until blossoms wilt with bright orange edges visible.
3
Build
Wipe pan clean and warm one tortilla over medium heat 15 seconds. Sprinkle one quarter of the queso Oaxaca evenly across, cook 1 minute until melted and bubbling. Spoon one quarter of the blossom mixture onto one side, fold tortilla in half to enclose.
4
Crisp
Cook folded quesadilla over medium heat 90 seconds per side until tortilla is crisp and golden brown. Transfer to a plate. Repeat with remaining 3 tortillas, filling, and cheese, working in batches as needed.
5
Plate
Cut each quesadilla in half, top with chopped cilantro, and serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) squash blossoms, fresh
- 2 tbsp neutral oil
- 2 tbsp unsalted butter
- 0.5 white onion
- 4 garlic cloves
- 20 fresh epazote leaves
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 4 large corn tortillas
- 160g (5.6 oz) queso Oaxaca
- 2 tbsp fresh cilantro
- 1 lime