Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas) + Video


We have a small garden in our backyard and have zucchinis growing like crazy with beautiful squash blossoms decorating the garden. Every summer I look forward to not only the zucchini but also the squash blossoms. I’ve used squash blossoms in recipes such as frittatas, omelets, and quesadillas.


Even though I pick the blossoms every year I always wondered if I was decreasing the supply of my zucchini. Well come to find out that male blooms are more commonly harvested because the female blooms stay behind to bear the fruit. Now if only I can tell the difference between a male and female squash blossom. If you don’t have a garden in your back yard you can buy squash blossoms at your local farmers market, specialty market, or Latin grocery store.


Now you are probably wondering what does a squash blossom taste like? It’s a complex flavor – they are so delicate and airy, with a hint of zucchini and a light citrus tang.

My children love quesadillas and to be honest so do I. I also needed another excuse to cook on my fantastic Princess House bake and serve stone and so I cooked these quesadillas de flor de calabaza (squash blossom quesadillas) outside on the grill. If you do not have a pizza stone you can easily make these quesadillas indoors on a comal (griddle).


Below is a video we shot of my little garden with steps showing you how to prepare squash blossoms.


Oh and if you live in Colorado I invite you to tune in to Daybreak – KWGN Denver Channel 2 where I’ll be making this recipe on Wednesday morning as well as another yummy grilling surprise. I’ll add the link to the video here once its on YouTube for all of you non-Coloradoans.

Wish me luck!

UPDATE: Due to a rainy forecast we took the cooking segment in the studio and I made two recipes with Mexican street food inspiration. Check out the segment here.

Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)


  • Flores de calabaza (squash blossoms)
  • Oaxaca cheese, shredded
  • Corn tortillas
  • Anaheim chiles, roasted, peeled, stemmed, and cut into ½-inch strips (optional)
  • Butter


Prepare Flor de Calabaza Squash Blossoms:

  1. Remove the woody stems.
  2. Pluck out the stamen/pistil from the inside of the squash blossom (careful there might be bugs or bees inside).
  3. Trim off the sepals (the small, wavy leaves that grown from the base of the blossoms).
  4. Discard stems, stamen, and sepals.
  5. Gently rinse blossoms in cold water and place the blossoms on a paper towel to drain.

Make Quesadillas:

  1. Place a dry griddle or cast-iron griddle over medium-high heat. Place a tortilla on the griddle and sprinkle with cheese. Add 2 to 3 squash blossoms, and roasted chile, if using on one half of a slightly warmed tortilla. Fold the tortilla in half. Reduce heat to low and melt 1 tablespoon of butter on the griddle. Cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
  2. Serve warm and, if desired, with salsa.
More recipes available at www.muybuenocookbook.com

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Video by Pure Cinematography