I wouldn’t consider a quesadilla a recipe, but I have to remind myself that not everyone grew up making and eating quesadillas like I did. I think quesadillas were one of the first meals I learned to make on my own – that’s if you want to call it a meal.
To be completely honest, I have a slight obsession with quesadillas. They are my lazy go-to meal. A simple corn tortilla or flour tortilla (homemade or store-bought), heated on a comal, topped with your choice of cheese can be magically transformed into a warm, ooey-gooey, quick, and comforting lunch or dinner in 10 minutes or less. What’s not to love?
When I have leftover meat or veggies, I sauté them and add them to my quesadilla like these Roasted Squash and Portobello Mushroom Quesadillas, Carne Asada Chayote Quesadillas, and Carne Asada Spinach Quesadillas.
If you are growing your own garden then you just might have some squash blossoms that you can pick and add to your quesadilla. Yes, they are totally edible and look so exotic in a quesadilla. Watch this video to learn How to Prepare Squash Blossoms (Flor de Calabaza).
If you do not have a garden, visit your local Latin market or farmers market and look for these garden beauties.
I have shared these exotic Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas) before,but this blog post also includes a video.
There’s something so satisfying about the combination of the mildly sweet blossom with melted queso Oaxaca — one bite and it transports me to Oaxaca.
Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
- Flores de calabaza (squash blossoms)
- Oaxaca cheese, shredded
- Corn tortillas
- Olive oil
PREPARE FLOR DE CALABAZA SQUASH BLOSSOMS:
- Remove the woody stems.
- Pluck out the stamen/pistil from the inside of the squash blossom (careful there might be bugs or bees inside).
- Trim off the sepals (the small, wavy leaves that grown from the base of the blossoms).
- Discard stems, stamen, and sepals.
- Shake off blossoms, no need to rinse them.
- Rub a little olive oil on a comal and heat on medium heat. Place a corn tortilla on the pan and heat on both sides for half a minute or so, until bubbles begin to form in the tortilla.
- Sprinkle corn tortillas with cheese. Add 1 to 2 squash blossoms over cheese. Fold the tortilla in half. Reduce heat and cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
- Serve warm and, if desired, with salsa.