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Quesadilla de Flor de Calabaza Recipe

Mexican · Main course · 25 min total

A classic Mexican quesadilla filled with tender squash blossoms, gooey Oaxaca cheese, and fresh epazote, all folded into a crispy corn tortilla.

Ingredients

• 12 fresh squash blossoms (flor de calabaza), stamens removed
• 8 corn tortillas (6-inch)
• 2 cups shredded Oaxaca cheese (or mozzarella)
• 4 sprigs fresh epazote, leaves chopped (or substitute cilantro)
• 1 tablespoon vegetable oil
• Salt to taste
• Optional: 1 jalapeño, thinly sliced

Instructions

1. Gently rinse squash blossoms and pat dry. Remove the stamens and any tough stems. Roughly chop the blossoms.
2. Lay 4 tortillas on a work surface. Divide the cheese evenly among them, leaving a border. Top with squash blossoms, epazote, and a pinch of salt. Add jalapeño slices if using.
3. Place the remaining 4 tortillas on top to form quesadillas.
4. Heat a large skillet or comal over medium heat and lightly brush with oil. Cook each quesadilla for 2-3 minutes per side, until golden brown and cheese is melted.
5. Cut into wedges and serve immediately with salsa and crema.

Tips

• Use fresh squash blossoms for best flavor; they are available at farmers markets or Latin grocery stores.
• Oaxaca cheese is ideal for its stringy texture, but mozzarella or Monterey Jack work well.
• To keep warm, place cooked quesadillas on a baking sheet in a 200°F oven.

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