Mexican · PANTRYHOP RECIPE
Quesadillas de flor de calabaza
20 minutes · 4 servings · vegetarian
Quesadillas with squash blossoms are a classic seasonal Mexican favorite.
Ingredients
Check you have the quantities below.
- 8 corn or flour tortillas
- 2 cups squash blossoms, cleaned and chopped
- 2 cups shredded Oaxaca cheese
- 2 tablespoons white onion, chopped
- 1 tablespoon butter or oil
- 1/4 teaspoon salt
- for serving salsa
Let’s make it
- Cook the onion in butter or oil over medium heat for 1 minute, then add the squash blossoms and salt and cook 2 minutes until wilted.
- Warm a tortilla in a skillet, add cheese and a spoonful of the blossom mixture, then fold over.
- Cook 1–2 minutes per side until the cheese melts and the tortilla is lightly browned.
- Repeat with the remaining tortillas and serve with salsa.
Keep the filling mild and cut the quesadillas into wedges for small hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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