Squash Blossom Quesadillas
Squash blossom quesadillas are a delicate Mexican dish featuring edible squash flowers, often stuffed with cheese and herbs, then grilled or pan-fried inside a tortilla. The blossoms, typically from zucchini or pumpkin plants, are paired with ingredients like Oaxaca cheese, epazote, or cream. Originating from Mexico, this dish is a seasonal delicacy that celebrates fresh, farm-to-table ingredients.
🍽️ Nutrition at a glance
This dish is moderate in fat and carbs, with a good amount of protein from the cheese and tortilla. It provides essential nutrients like vitamin C, potassium, and calcium, with a rough calorie ballpark of 250-350 kcal per serving.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 12 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Vitamin C | 15 mg |
| Potassium | 320 mg |
| Calcium | 250 mg |
| Vitamin A | 200 IU |
| Iron | 1.5 mg |
| Magnesium | 30 mg |
| Phosphorus | 180 mg |
| Vitamin K | 10 mcg |
Per 2 quesadillas (about 150 g) · estimated, varies by recipe
💡 What's interesting
Squash blossoms are not only edible but also highly nutritious, rich in vitamins A and C, and are often used in Mexican cuisine to add a subtle, earthy flavor. The dish is a seasonal treat, as the flowers are harvested in the morning and must be used quickly, making it a cherished part of summer and early fall meals.
