In Mexico, squash blossoms—known as flores de calabaza—are a beloved seasonal ingredient, often folded into soups, tamales, and quesadillas. Their subtle sweetness and tender texture pair beautifully with creamy, melting cheese, creating a dish that’s both comforting and refined. These Squash Blossom Quesadillas capture the essence of summer: earthy roasted poblano, fragrant epazote, and delicate golden flowers tucked into warm tortillas. Perfect for a light meal, appetizer, or a taste of traditional Mexican home cooking.
INGREDIENTS:
24 squash blossoms, stems, and stamens removed
1 poblano pepper
3 cloves of garlic, minced
1/2 cup white onion, diced
1 teaspoon of dried epazote*
3 cups of Oaxacan, Monterey Jack, or Muenster cheese, grated
12 tortillas (corn or flour, your preference)
2 tablespoons olive oil
6 tablespoons of butter
Salt and pepper to taste
*If you cannot locate epazote, you can substitute 1/4 cup fresh cilantro leaves
METHOD:
Place the poblano under a broiler or directly over a gas flame, turning occasionally until the skin is evenly blackened, about 5 minutes. Transfer to a plastic bag or covered bowl and let steam for 15–20 minutes. Peel off the skin, remove the stem and seeds, and dice.
Gently rinse the squash blossoms inside and out. Pat dry and remove stems and stamens. Roughly chop and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and roasted poblano; cook for 8–10 minutes, until onions are soft and translucent.
Add garlic, epazote (or cilantro), and chopped squash blossoms. Season lightly with salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until most of the moisture has evaporated. Remove from heat and set aside.
In a clean skillet over medium heat, melt 1 tablespoon butter. Add one tortilla and warm for about 30 seconds, until it begins to puff slightly. Flip the tortilla, then spread about ¼ cup squash blossom filling and ½ cup cheese evenly over the surface. Top with another tortilla.
Once the cheese begins to melt and the tortillas stick together (about 2 minutes), carefully flip and cook the other side until golden brown and crisp. Transfer to a plate and keep warm while repeating with the remaining tortillas and filling.
Slice each quesadilla into quarters and serve hot with salsa verde or crema.
CHEF’S NOTES:
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Try using fresh corn tortillas for a more traditional flavor.
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For added depth, sprinkle in a touch of crushed red pepper or queso fresco before folding.
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Excellent with a side of black beans or a crisp green salad.
YIELD: Makes six quesadillas.
SOURCE: Adapted from a recipe by Diana Kennedy
