Quesadillas de Flor de Calabaza

Nutrition · per serving

Steps

1. 1

   Prepare the filling ingredients: clean the squash blossoms by removing the stamens if needed, then roughly chop them. Thinly slice the onion, chop the epazote, and shred the Oaxacan cheese so everything is ready before cooking.

   120 g squash blossoms, cleaned and roughly chopped60 g white onion, thinly sliced5 g fresh epazote, chopped120 g Oaxacan cheese, shredded
2. 2

   Heat a large skillet or comal over medium heat. Add the vegetable oil and onion, and cook for 2 minutes until softened but not browned. Add the squash blossoms and salt; cook for 1 to 2 minutes more, just until the blossoms wilt and any excess moisture evaporates. Stir in the epazote, then remove from the heat. Keep the filling fairly dry so the tortillas do not become soggy.

   10 ml vegetable oil60 g white onion, thinly sliced120 g squash blossoms, cleaned and roughly chopped2 g salt5 g fresh epazote, chopped
3. 3

   Place the tortillas on the hot dry skillet for about 20 to 30 seconds per side to make them pliable. Work in batches if needed.

   4 tortillas (about 120 g total) corn tortillas
4. 4

   Divide the cheese among the tortillas, placing it over one half of each tortilla. Top with the warm squash blossom mixture, then fold the tortillas over to close. Return them to the skillet and cook over medium heat for 1 to 2 minutes per side, pressing lightly with a spatula, until the tortillas are lightly toasted and the cheese is fully melted. If the skillet seems too hot, lower the heat so the tortillas crisp without burning before the cheese melts.

   4 tortillas (about 120 g total) corn tortillas120 g Oaxacan cheese, shredded120 g squash blossoms, cleaned and roughly chopped60 g white onion, thinly sliced5 g fresh epazote, chopped
5. 5

   Serve the quesadillas immediately, whole or cut in half, with salsa verde or salsa roja on the side.

   60 g salsa verde or salsa roja

Origin & History

Quesadillas de flor de calabaza are a classic antojito from central Mexico, especially associated with markets and comales in Mexico City and nearby states. Squash blossoms have long been used in Mexican cooking, and paired with melting cheese and epazote they create one of the country’s most beloved seasonal fillings.