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Home » Recipes » Mexican

Quesadillas de Flor de Calabaza

Published: Jun 8, 2021 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links 2 Comments

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

This Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas) 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

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


★★★★★

5 from 1 reviews

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

Scale
  • 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

  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

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

More Mexican

  • Almond Mole Recipe (Mole Almendrado)
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Regina Hernandez

    October 05, 2021 at 1:48 pm

    Amazing! So delicious and super easy recipe to follow! Loved it and will be making it for the family!!

    ★★★★★

    Reply
    • Maxine Dubois

      October 05, 2021 at 2:48 pm

      So glad you enjoyed it Regina!

      Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

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