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5 from 1 vote

Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)

These quesadillas are my lazy go-to meal. A simple corn tortilla or flour tortilla heated on a comal, topped with your choice of cheese and mildly sweet squash blossoms 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?
Prep Time10 mins
Cook Time4 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 1
Calories: 488kcal


  • flores de calabaza squash blossoms
  • Oaxaca cheese shredded
  • Corn tortillas
  • Olive oil



  • 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.


The nutrition facts are calculated for 1 quesadilla (1 regular corn tortilla). 


Serving: 1quesadilla | Calories: 488kcal | Carbohydrates: 16g | Protein: 27g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 43mg | Sodium: 1068mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg