Squash Blossom Quesadillas

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 servings
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Olive oil, for cooking

1 medium onion, diced

1 clove garlic, minced

1 poblano pepper, roasted, peeled, seeded, and diced

10 individual fresh squash blossoms, or 1 (6-ounce) can

1/2 cup chicken stock

3 sprigs fresh epazote, finely chopped

Salt and freshly ground black pepper

4 (10-inch) flour tortillas

1/4 pound queso blanco, grated


  1. Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
  2. To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.