Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
Every summer I look forward to not only the zucchini but also the squash blossoms. I’ve used squash blossoms in recipes such as these easy chile and cheese-filled quesadillas. An easy and quick meatless Mexican quesadilla recipe you will love!
Anaheim chiles, roasted, peeled, stemmed, and cut into ½-inch strips (optional)
Butter
Instructions
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.
Gently rinse blossoms in cold water and place the blossoms on a paper towel to drain.
Make Quesadillas:
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.
Serve warm and, if desired, with salsa.
Notes
If you do not have a pizza stone you can easily make these quesadillas indoors on a comal (griddle).
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.