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Squash Blossom Quesadillas
Squash blossom quesadillas are a classic Mexican delicacy that celebrate the summer harvest. Fresh, delicate squash blossoms are lightly sautéed with roasted poblano chiles, sweet white onions, and garlic to build a deeply savory filling. Melted Oaxaca cheese binds the earthy mixture together inside warm, toasted corn tortillas. These crisp, golden quesadillas make an exceptional light lunch or a beautiful appetizer for a weekend dinner. Serve them hot from the skillet with a bright tomatillo salsa to cut through the rich, creamy cheese.
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
- 1Prepare your favorite roasted tomatillo salsa or gather a good-quality store-bought salsa for serving.
- 2Pinch 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.
- 3Gently wash the blossoms under cool running water and lay them flat on paper towels to drain. Chop them roughly once they are completely dry.
- 4Warm the canola oil in a heavy skillet over medium heat. Add the diced white onion and cook for two to three minutes until softened.
- 5Stir the minced garlic, chopped poblano chiles, and prepared squash blossoms into the skillet. Cook everything together for about five minutes, stirring frequently, until the onions turn translucent and the blossom bases soften.
- 6Take the skillet off the heat and allow the mixture to cool for ten minutes. Fold in the shredded Oaxaca cheese and chopped cilantro, then season the filling with salt.
- 7Set a large cast-iron skillet or comal over medium heat. Lay a corn tortilla flat in the hot pan.
- 8Quickly spoon three to four tablespoons of the squash blossom filling onto the tortilla, spreading it evenly over one half.
- 9Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for one to two minutes until the bottom gets crispy and golden brown.
- 10Turn the quesadilla over and cook the second side for another minute or two until equally browned. Transfer to a plate to cool slightly.
- 11Repeat the cooking process with the remaining tortillas and filling. Serve the warm quesadillas immediately with the prepared tomatillo salsa.