Authentic Quesadillas de Flor de Calabaza with Oaxacan Cheese
These traditional Mexican quesadillas feature delicate squash blossoms sautéed with onion and epazote, folded into crispy corn tortillas with melted Oaxacan cheese. A beloved springtime street food treasure that celebrates the season's most prized edible flower.
Ingredients
- 20 fresh squash blossoms, cleaned and roughly chopped
- 8 corn tortillas
- 250g Oaxacan cheese or mozzarella, shredded
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 1 fresh jalapeño, seeded and finely chopped
- 2 tablespoons vegetable oil
- 1 tablespoon fresh epazote or cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salsa verde for serving
- Mexican crema or sour cream for serving
Instructions
Clean the squash blossoms by gently removing the stems, pistils, and any small leaves at the base, then roughly chop them.
Heat 1 tablespoon of oil in a large skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
Add the garlic and jalapeño to the skillet and cook for 1 minute until fragrant.
Add the chopped squash blossoms, salt, pepper, and epazote, cooking for 2-3 minutes until the blossoms are wilted and tender.
Remove the filling from the skillet and set aside in a bowl.
Wipe the skillet clean and heat remaining oil over medium heat.
Warm each tortilla in the skillet for 30 seconds, then add a portion of shredded cheese on one half of the tortilla.
Top the cheese with 2-3 tablespoons of the squash blossom filling and fold the tortilla in half.
Cook the quesadilla for 2 minutes per side until golden brown and the cheese is fully melted.
Repeat with remaining tortillas and filling.
Serve immediately with salsa verde and Mexican crema on the side.
Did you make this?
Upload your photo and show how it turned out.
