Tortillas filled with tender sautéed squash blossoms and creamy cheese. Make them your own by adding salsa, peppers, cilantro or epazote.
Squash Blossom Quesadilla
Ingredients
12 squash blossoms (any type)
1 Tablespoon vegetable oil
¼ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
1 small serrano pepper, chopped (optional)
2 epazote leaves, chopped or torn (optional)
6 medium corn tortillas
¾ cup (3 ounces) shredded or sliced cheese (try Oaxaca, Monterrey Jack or mozzarella)
chopped cilantro (optional)
salsa (optional)
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Cut away the stem of each squash blossom after rinsing. Place on towel to dry extra water. Tear or cut each blossom into a few pieces.
- Pour oil into a small skillet on medium heat. Add onion and salt. Stir and cook for about 3 minutes. Add garlic and pepper, if desired. Stir and cook for 2 to 3 minutes. Add squash blossoms and stir gently until just wilted, about 1 to 2 minutes. Remove from heat and stir in epazote, if desired.
- Heat a skillet on medium heat. Place a tortilla in the pan and heat on both sides for about 30 seconds until bubbles begin to form in the tortilla.
- Sprinkle 2 Tablespoons cheese on one half of the tortilla. Top with about 2 Tablespoons squash blossom mixture.
- Use a spatula to fold the empty side of the tortilla over blossoms. Press down gently with the spatula. Cook until the cheese has melted and the tortilla browns a little. Flip to brown the other side, if desired. Remove from the pan and continue making the rest of the quesadillas.
- To serve, cut each quesadilla into halves or triangles and serve with chopped cilantro and salsa, if desired, or other toppings of your choice.
Notes
- Other topping ideas: low-fat sour cream or plain yogurt, chopped avocado.
- Wash hands with soap and water after handling hot peppers; avoid touching your face.
- If you are gathering your own summer squash blossoms, pick some (but not all) of the male flowers on long stems and female flowers from the ends of small squash. Leave some male flowers for bees to gather pollen to pollinate new female flowers for more squash.
- Try using Food Hero salsa recipes provided by the Latinx workgroup: Salsa Roja and Salsa Verde.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Peach Yogurt Smoothie
Peach Yogurt Smoothie
A sweet, creamy and refreshing smoothie that makes a wonderful breakfast or afternoon treat.
Prepare:
10 minutes
Makes:
3 cups
Kale and Cranberry Stir-Fry
Kale and Cranberry Stir-Fry
A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Split Pea Soup
Split Pea Soup
Simple 5-ingredient split pea soup. Hot, creamy and comforting on a cold day.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
9 Cups
Cranberry Applesauce
Cranberry Applesauce
A new way to enjoy applesauce that is bright, flavorful and kid-approved.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Master Mix
Master Mix
Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
Prepare:
10 minutes
Makes:
10 cups
Comments
I have a neighbor who told me she eats squash blossoms but I was hesitant to try them. This is an easy and tasty way to make the leap! Our squash plants made more than enough flowers so we enjoyed these through the summer. I had never tried Oaxaca cheese before but found it in our grocery store and gave it a try. I would highly recommend!