Entree: Mexico – Jalisco – Quesadillas de Flor de Calabaza (Corn tortillas filled with squash blossoms and melted cheese, griddled until golden)

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 15 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

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

- 8 (6-inch (15.2 cm)) corn tortillas (about 12 oz (340 g) total)
- 8 oz (225 g) Oaxaca or quesillo cheese, shredded
- 12 squash blossoms, trimmed and gently rinsed (about 6 oz (170 g))
- 1 small white onion, finely chopped (about 4 oz (115 g))
- 2 garlic cloves, minced (about 0.21 oz (6 g))
- 1 small serrano chile, seeded and thinly sliced (optional)
- 2 tbsp (30 ml) lard or vegetable oil, divided
- 2 tbsp (8 g) chopped fresh epazote or 2 tbsp (8 g) chopped cilantro
- Salt to taste
- Lime wedges for serving

Show original ingredient measurements

- 8 (6-inch) corn tortillas (about 12 oz / 340 g total)
- 8 oz (225 g) Oaxaca or quesillo cheese, shredded
- 12 squash blossoms, trimmed and gently rinsed (about 6 oz / 170 g)
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 2 garlic cloves, minced (about 6 g)
- 1 small serrano chile, seeded and thinly sliced (optional)
- 2 tbsp (30 ml) lard or vegetable oil, divided
- 2 tbsp (8 g) chopped fresh epazote or 2 tbsp (8 g) chopped cilantro
- Salt to taste
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Remove pistils from the squash blossoms and gently rinse; pat dry and set aside.
2. Heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and serrano chile (if using) and cook 1 minute.
3. Add the squash blossoms and sauté just until they wilt, 2–3 minutes. Stir in the chopped epazote or cilantro and season lightly with salt. Remove from heat and let cool slightly.
4. Warm the tortillas on a dry skillet or comal so they become pliable, keeping them covered with a cloth to stay warm.
5. Assemble each quesadilla: place about 2 tbsp (15 g) shredded Oaxaca cheese on half of a warm tortilla, top with 2–3 tbsp (30 to 45 ml) of the squash blossom mixture, then a little more cheese and fold the tortilla over to enclose.
6. Heat the remaining 1 tbsp (15 ml) lard or oil in a clean skillet over medium-high heat. Cook each folded quesadilla 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.
7. Transfer to a cutting board, slice into wedges, and serve immediately with lime wedges and salsa of choice.

1. Remove pistils from the squash blossoms and gently rinse; pat dry and set aside.
2. Heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the garlic and serrano chile (if using) and cook 1 minute.
3. Add the squash blossoms and sauté just until they wilt, 2–3 minutes. Stir in the chopped epazote or cilantro and season lightly with salt. Remove from heat and let cool slightly.
4. Warm the tortillas on a dry skillet or comal so they become pliable, keeping them covered with a cloth to stay warm.
5. Assemble each quesadilla: place about 2 tbsp (15 g) shredded Oaxaca cheese on half of a warm tortilla, top with 2–3 tbsp of the squash blossom mixture, then a little more cheese and fold the tortilla over to enclose.
6. Heat the remaining 1 tbsp (15 ml) lard or oil in a clean skillet over medium-high heat. Cook each folded quesadilla 2–3 minutes per side, pressing gently, until golden brown and the cheese is melted.
7. Transfer to a cutting board, slice into wedges, and serve immediately with lime wedges and salsa of choice.