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Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas)


  • Author: Maxine Dubois
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • 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

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
  • 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