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?
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.
If possible, I recommend using homemade corn or flour tortillas, but store bought will work too. I love these store-bought blend of yellow corn and wheat blend tortillas.
I prefer melty Oaxaca cheese, but you can opt for any type of melty cheese that you like. Quesadilla, monterey jack, colby or mozzarella will all work just fine.
If you do not have a garden, visit your local Latin market or farmers market and look for these garden beauties.
The nutrition facts are calculated for 1 quesadilla (1 regular corn tortilla).
Serving Suggestions: add strips of roasted green chile inside for spice, serve with sour cream or crema Mexicana, or serve with pico de gallo for spice.