Quesadillas De Flor De Calabaza Squash Blossoms
Delight your taste buds with the authentic flavors of Quesadillas de Flor de Calabaza, a traditional Mexican dish that celebrates the delicate, earthy taste of squash blossoms. These quesadillas combine tender, sautéed squash blossoms with aromatic epazote, garlic, and onion, all enveloped in the stretchy creaminess of melted Oaxaca cheese. Encased in warm corn tortillas and toasted to golden perfection, this recipe offers a perfect balance of textures and flavors. Ready in just 35 minutes, these quesadillas make an exquisite appetizer, light meal, or snack, while showcasing the beauty of simple, fresh ingredients. Serve them hot with a side of your favorite salsa or guacamole for a truly irresistible culinary experience.
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Recipe Information
Ingredients
- 20 pieces Squash blossoms
- 8 pieces Corn tortillas
- 200 grams Oaxaca cheese
- 0.5 pieces White onion
- 1 piece Garlic clove
- 4 pieces Epazote leaves
- 2 tablespoons Butter or oil
- 0.5 teaspoons Salt
Instructions
Clean the squash blossoms by removing the base, stamen, and hard stem. Rinse gently under cool water and pat dry.
Finely dice the white onion and mince the garlic clove.
Heat 1 tablespoon of butter or oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the squash blossoms to the skillet and cook for 2-3 minutes, stirring occasionally, until they are wilted.
Add the epazote leaves and salt, then cook for an additional 1-2 minutes. Set the mixture aside.
Shred the Oaxaca cheese into small strands to ensure even melting.
Heat a clean, dry skillet or comal over medium heat. Warm one tortilla for about 30 seconds on each side until pliable.
Place a handful of shredded Oaxaca cheese on one side of the tortilla, followed by a spoonful of the cooked squash blossom mixture.
Fold the tortilla in half to form a quesadilla. Press gently to seal it.
Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is lightly golden and crisp.
Repeat the process with the remaining tortillas, cheese, and squash blossom mixture.
Serve the quesadillas hot, accompanied by your favorite salsa or guacamole.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 335 mg | 26% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
