This Quesadillas de Flor de Calabaza is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.

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.
How to make Quesadillas de Flor de Calabaza
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.
- 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
Other dishes to try
Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas)
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas) is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
Regina Hernandez
Amazing! So delicious and super easy recipe to follow! Loved it and will be making it for the family!!
★★★★★
Maxine Dubois
So glad you enjoyed it Regina!