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Squash Blossom Quesadillas
Sweet, earthy squash blossoms meet roasted poblano chiles and melting Oaxaca cheese in this classic Mexican dish. You'll lightly sauté the delicate flowers with onions and garlic to build a deeply savory filling before folding it all into warm corn tortillas. Once toasted in a hot skillet, the tortillas turn perfectly crisp and golden. They're an exceptional light lunch or a beautiful appetizer for a weekend dinner, especially when paired with a bright tomatillo salsa to cut through the rich cheese.
Equipment
- Skillet
- Cast iron skillet
Ingredients
- 12 oz (341 g) squash blossoms
- 1 tbsp (15 ml) canola oil
- ¼ cup (38 g) diced white onion
- 2 garlic cloves, minced
- 2 poblano chiles, dry roasted, stemmed, seeded and roughly chopped ( here )
- 1 cup (130 g) shredded Oaxaca or mozzarella cheese
- 2 tsp (2 g) cilantro leaves, chopped
- ½ tsp salt
- 12 corn tortillas, fresh or good-quality store-bought
Instructions
- 1Pinch off the stems from the green base of each squash blossom and carefully pull out the pistil from the center. Discard the stems and pistils.
- 2Gently wash the blossoms under cool running water and lay them flat on paper towels to drain. Chop them roughly once they're completely dry. Excess moisture will make the filling soggy.
- 3Warm the canola oil in a heavy skillet over medium heat. Add the diced white onion and cook for 2 to 3 minutes until softened.
- 4Stir the minced garlic, chopped poblano chiles, and prepared squash blossoms into the skillet. Cook everything together for about 5 minutes, stirring frequently, until the onions turn translucent and the blossom bases soften.
- 5Take the skillet off the heat and let the mixture cool for 10 minutes. Cooling prevents the cheese from melting too early and turning greasy before it hits the tortilla. Fold in the shredded Oaxaca cheese and chopped cilantro, then season the filling with salt.
- 6Set a large cast-iron skillet or comal over medium heat. Lay a corn tortilla flat in the hot pan.
- 7Quickly spoon 3 to 4 tablespoons of the squash blossom filling onto the tortilla, spreading it evenly over one half.
- 8Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 1 to 2 minutes until the bottom gets crispy and golden brown.
- 9Turn the quesadilla over and cook the second side for another 1 to 2 minutes until equally browned. Transfer to a plate to cool slightly.
- 10Repeat the cooking process with the remaining tortillas and filling. Serve warm with your favorite tomatillo salsa.
Notes
- Sourcing: Squash blossoms are typically available at farmers markets from May to August.
- Prep tip: If you're roasting the poblano chiles from scratch, do this first so they have time to steam and peel easily.
- Cheese swap: If you can't find Oaxaca cheese, low-moisture mozzarella makes a great melting substitute.
- Serving: Pair these with a bright, acidic salsa verde to balance the rich, melted cheese.