Crispy Squash Blossom Quesadilla
Tender squash blossoms and melted cheese in a golden, crispy tortilla. Serve with cool sour cream and bright pico de gallo for the perfect handheld snack.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 8 whole squash blossoms, cleaned
- 2 large (8-inch) flour tortillas
- ¾ cup shredded Mexican cheese blend (Oaxaca or quesadilla cheese)
- ¼ cup sour cream
- ½ cup pico de gallo
Instructions
- 1
Remove the stamens from squash blossoms. Roughly chop the petals into bite-size pieces.
- 2
Heat a large skillet over medium-high until a drop of water sizzles immediately. Lightly oil.
- 3
Lay one tortilla flat. Scatter half the cheese over it, then sprinkle squash blossoms, then remaining cheese.
- 4
Top with the second tortilla. Slide into the skillet and cook until the underside is golden and crispy, ~3 minutes.
- 5
Flip carefully and cook the other side until golden and cheese is fully melted, ~2 minutes more.
- 6
Cut into wedges. Serve hot with sour cream and pico de gallo on the side for dipping.
Tools you’ll need
- large skillet (10-12 inch)
- cutting board
- knife
- spatula
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