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A hand cutting a quesadilla in half with a knife.
Kate Ramos

Squash Blossom Quesadilla

A super easy and delicious way to enjoy fresh squash blossoms.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Plant Based Mexican
Cuisine: Mexican
Calories: 206
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Brush any dirt off the squash blossoms with a paper towel or a pastry brush. Remove the stem and the stamen the tear the petals into 2-3 pieces.
  2. Heat a medium skillet over medium heat. Place a flour tortilla in the pan and place the 1/2 cup shredded Oaxaca cheese on one side. Top with the squash blossom pieces and fold in half.
  3. Cook until one side is golden and crisp and the cheese has started to melt. Flip and repeat on the other side until the cheese is nice and melted.
  4. Cut into 3-4 pieces and enjoy with your favorite salsa.

Nutrition

Serving: 1gCalories: 206kcalCarbohydrates: 33gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gSodium: 469mgFiber: 10gSugar: 21g

Video

Notes

  1. Make it spicy: Add some thinly sliced serrano or jalapeño chiles to amp up the heat.
  2. Serving suggestions: In addition to your favorite salsa, serve with a dollop of sour cream, guacamole, or some crunchy radishes.
  3. Squash blossoms: Use freshly-picked squash blossoms that have vibrant blooms. Avoid flowers that are wilted, wrinkled, or mushy.
  4. Cook over medium heat: This ensures the cheese melts and the tortillas crisp up without burning.

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