Entree: Mexico – Central Mexico – Quesadilla de flor de calabaza (Squash blossom and cheese quesadilla)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 10 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 corn tortillas, 6 in (15 cm)
- 8 oz (225 g) squash blossoms (flor de calabaza), cleaned and stems trimmed
- 6 oz (170 g) shredded Monterey Jack cheese (or queso Oaxaca)
- 1 small white onion, thinly sliced (about 3 oz (85 g))
- 2 tbsp (30 ml) vegetable oil
- 1/4 tsp (1.5 g) fine salt, or to taste
- Optional: fresh epazote or cilantro, chopped, 1 tbsp (15 ml)

Show original ingredient measurements

- 8 corn tortillas, 6 in (15 cm)
- 8 oz (225 g) squash blossoms (flor de calabaza), cleaned and stems trimmed
- 6 oz (170 g) shredded Monterey Jack cheese (or queso Oaxaca)
- 1 small white onion, thinly sliced (about 3 oz / 85 g)
- 2 tbsp (30 ml) vegetable oil
- 1/4 tsp (1.5 g) fine salt, or to taste
- Optional: fresh epazote or cilantro, chopped, 1 tbsp (15 ml)

Instructions

1. Heat 1 tbsp (15 ml) oil in a skillet over medium heat, sauté onion until soft, 3–4 minutes; add remaining oil and gently stir in squash blossoms and salt, cooking 2–3 minutes until just wilted; add epazote or cilantro if using and remove from heat.
2. Place 1–2 oz (30–60 g) shredded cheese on each tortilla, top with 2–3 tbsp (30–45 ml) squash blossom mixture, fold or top with another tortilla.
3. Cook quesadillas on a preheated comal or skillet 1–2 minutes per side until golden and cheese is melted; cut into wedges and serve immediately.