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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.