Quesadillas de Flor de Calabaza

This Squash Blossom Quesadilla Recipe is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.

Squash blossom quesadillas are a delightful and flavorful way to enjoy the delicate and nutty flavor of squash blossoms. A traditional Mexican dish, these quesadillas are made with corn tortillas, melted cheese, and lightly sautéed squash blossoms. The tender and brightly colored flowers add a unique and delicious taste to the dish, and they're packed with vitamins and minerals. With their crispy tortillas and melty cheese, squash blossom quesadillas are a satisfying snack or appetizer that's perfect for any occasion. In this blog post, we'll share a delicious recipe for squash blossom quesadillas, as well as tips for how to make them perfectly every time. So, let's get cooking.

If you love Mexican food, feel free to try my Ensenada Fish Tacos or my Carne Asada Tacos.

What are Flor De Calabaza quesadillas?

Flor de calabaza quesadillas are a traditional Mexican dish made with squash blossoms (flor de calabaza), melted cheese, and corn tortillas. The squash blossoms are usually lightly sautéed with garlic and onions and then folded into a tortilla with the cheese and other optional fillings, such as roasted peppers or diced tomatoes. The tortillas are then cooked on a griddle until the cheese is melted and the tortilla is slightly crispy. Flor de calabaza quesadillas are typically served as a snack or appetizer, and they are a popular street food in Mexico. They are a delicious and nutritious way to enjoy the delicate flavor and texture of squash blossoms.

Why you will love this recipe

• Unique flavor: The use of zucchini blossoms adds a unique flavor to the dish that is not found in many other quesadilla recipes.
• Healthy: Zucchini blossoms are low in calories and high in antioxidants, making this a healthy and nutritious dish.
• Versatile: The recipe can be adapted to suit different tastes and dietary requirements. For example, you can use different types of cheese or swap the corn tortilla for a gluten-free option.
• Quick and easy: This recipe is quick and easy to make, making it a great option for a weeknight meal or a quick lunch.
• Budget-friendly: Zucchini blossoms are affordable and readily available at farmers' markets during the summer months, making this a budget-friendly recipe.

Squash Blossom Quesadilla Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Zucchini Blossoms
• Oil
• Cheese
• Garlic
• Roasted peppers
• Tomato
• Cilantro
• Corn tortilla
• Avocado slides

See recipe card for quantities.

How to make Squash Blossom Quesadilla

In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Stir In the roasted bell pepper, and sauté for 2 minutes. Throw in the zucchini blossoms and sauté for 10 minutes.

Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes. In another pan, heat up the corn tortillas on both sides for 2-3 minutes each.

Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco.

Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.

• Hint: Before you make Quesadillas de Flor de Calabaza, make sure to keep the zucchini blossoms in the fridge until right before you need to use them. Use your hands to rip off the stem and the center bud that holds the pollen. Discard the stems and pistils.
• The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
• Feel free to throw in a minced jalapeno with the garlic if you like some extra spice

Substitutions

• Zucchini blossoms: If you cannot find zucchini blossoms, you can substitute with thinly sliced zucchini or other summer squash.
• Cheese: Any melting cheese can be used instead of the suggested cheeses like Monterey Jack, Oaxaca or queso fresco. For example, cheddar, mozzarella, or feta can be used.
• Roasted peppers: If you do not have roasted peppers, you can substitute with fresh bell peppers or any other type of pepper you prefer. You can also use canned or jarred roasted peppers.
• Tomato: Fresh or canned diced tomatoes can be substituted with salsa, tomato sauce, or even sun-dried tomatoes.
• Cilantro: If you do not like cilantro, you can use parsley or basil instead.
• Corn tortillas: You can substitute corn tortillas with flour tortillas or other types of flatbread like pita bread or naan.
• Avocado: If you do not have avocado, you can use guacamole or omit it altogether.

Squash Blossom Quesadilla Recipe Variations

• Add protein: You can add cooked chicken, beef, or shrimp to the quesadillas to make them more filling.
• Vegan option: For a vegan option, skip the cheese and use vegan cheese or nutritional yeast instead.
• Spice it up: Add some heat by adding sliced jalapeño or other hot peppers to the filling.
• Change up the cheese: Experiment with different types of cheese such as feta, goat cheese, or pepper jack.
• Add veggies: You can add more vegetables to the filling, such as corn, diced onions, or bell peppers.
• Different tortillas: Instead of using corn tortillas, try using flour tortillas, whole wheat tortillas, or even a gluten-free option.
• Dip and sauce: Serve the quesadillas with your favorite dip or sauce, such as salsa, guacamole, or sour cream.

Check out this Chicken Tinga Tacos.

Equipment

• Cutting board and knife: To chop the ingredients, you will need a cutting board and a sharp knife.
• Frying pan or griddle: A large frying pan or griddle will be needed to cook the quesadillas.
• Spatula: You'll need a spatula to flip the quesadillas and to remove them from the pan.
• Mixing bowl: A mixing bowl will be needed to mix the ingredients for the filling.
• Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients accurately.
• Cheese grater (optional): If you are using a block of cheese, you'll need a cheese grater to shred it.
• Tongs (optional): Tongs can be useful for handling the delicate squash blossoms.

How to store Squash Blossom Quesadilla

Squash blossom quesadillas are best enjoyed fresh, but if you have leftovers, here are some tips on how to store them:

• Let them cool down: Allow the quesadillas to cool down to room temperature before storing them. This will prevent them from getting soggy.
• Wrap them: Wrap the quesadillas tightly in plastic wrap or aluminum foil. This will help to prevent air from getting in and keep the quesadillas fresh.
• Store them in the fridge: Place the wrapped quesadillas in an airtight container or a resealable plastic bag and store them in the refrigerator for up to 2-3 days.
• Reheat before serving: To reheat, place the quesadillas on a baking sheet and bake them in the oven at 350°F for 10-15 minutes or until heated through. You can also reheat them in a microwave or on a stovetop griddle.

Squash Blossom Quesadilla Recipe Top tips

• Use fresh squash blossoms: Make sure the squash blossoms are fresh and free of any blemishes or bruises. If they are wilted or slimy, they may be past their prime.
• Remove the stamens and stems: Before using the squash blossoms, remove the stamens and stems. These are bitter and can be unpleasant to eat.
• Use a non-stick pan: A non-stick frying pan or griddle will prevent the quesadillas from sticking and falling apart.
• Don't overfill the tortillas: Overfilling the tortillas can make them difficult to handle and may cause the filling to spill out.
• Cook over medium heat: Cook the quesadillas over medium heat to prevent burning and to ensure that the cheese is melted and the filling is heated through.
• Use shredded cheese: Use shredded cheese instead of sliced cheese to ensure that it melts evenly and covers the filling.
• Experiment with different fillings: Don't be afraid to experiment with different fillings and spices. Add diced onions, bell peppers, or jalapeño peppers for added flavor.
• Serve with a side salad or salsa: Squash blossom quesadillas pair well with a side salad or salsa for added freshness and crunch.

Squash Blossom Quesadilla REcipe

---

★★★★★

5 from 1 review

• Author: Maxine Dubois
• Total Time: 15 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Squash Blossom Quesadillas is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.

---

Ingredients

Scale 1x2x3x

• 12 squash or zucchini blossoms
• 2 tablespoons oil
• 1 cup mozzarella or Oaxaca cheese
• 2 tablespoons minced garlic
• ¼ cup roasted bell peppers
• 1 roma tomato, grated
• ¼ cup chopped cilantro
• 6 corn tortillas
• Salt
• Sliced avocado

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Add the roasted bell pepper, and sauté for 2 minutes. Add the zucchini blossoms and sauté for 10 minutes. Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes.
2. In another pan, heat up the corn tortillas on both sides for 2-3 minutes each.
3. Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco.
4. Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.
5. Serve with sliced avocado. 

Notes

• The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
• Feel free to throw in a minced jalapeno with the garlic if you like some extra spice

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 629.0
• Sugar: 0.0 g
• Sodium: 151.0 mg
• Fat: 36.0
• Saturated Fat: 17.0 g
• Carbohydrates: 46.0 g
• Fiber: 4.0 g
• Protein: 29.0 g
• Cholesterol: 56.0 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.