Skip to main content

Squash Blossom Quesadilla

Tortillas filled with tender sauteed squash blossoms and creamy cheese. Customize by adding salsa, peppers, cilantro, or epazote.
Plate of corn tortillas folded over cheese and squash blossom filling with salsa.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 6 quesadillas
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle 2 Tablespoons cheese on one half of the tortilla. Top with about 2 Tablespoons squash blossom mixture.
  7. 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.
  8. 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.

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!

You might also like...

Recipes A to Z (without photos)

Potato Wedges
Plate of golden baked potato slices.

Potato Wedges

Seasoned baked potato wedges with a crispy outside and soft inside.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Master Mix
Glass jar labeled Master Mix with a flour-based baking 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
Black Bean Brownies (without flour)
Black bean brownies on a plate.

Black Bean Brownies (without flour)

Black beans are the special ingredient in these moist and not-too-sweet brownies.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
16 pieces
Roasted Brussels Sprouts
Platter of tender brussels sprout halves.

Roasted Brussels Sprouts

Sweet, nutty and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Baked Tofu
Marinated tofu cubes are baked and combined with stir-fry vegetables and shown over bowls of brown rice.

Baked Tofu

Vegetarian meal idea that is adaptable and simple to make!
Prepare:
1 hour
Cook:
30 minutes
Makes:
3 Cups
Split Pea Soup
Two bowls of green and yellow pea and vegetable 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
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.