12 squash blossoms (any type)
1 Tablespoon vegetable oil
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1 small serrano pepper, chopped (optional)
2 epazote leaves, chopped or torn (optional)
6 medium corn tortillas
3/4 cup (3 ounces) shredded or sliced cheese (try Oaxaca, Monterrey Jack or mozzarella)
chopped cilantro (optional)
- Wash hands with soap and water.
- Cut away the stem of each squash blossom and gently rinse under cool running water. 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.
- 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.