Crispy Squash Blossom Quesadillas
Golden, melty flour tortillas stuffed with delicate squash blossoms and cheese, pan-fried until the exterior crisps. Ready in 10 minutes—pure comfort.
- Total time
- 10 min
- Servings
- 2
- Calories
- 310
- Protein
- 10g
Ingredients
- 1.5 cups squash blossoms, stemmed and lightly packed
- ¾ cup Mexican cheese blend or Oaxaca cheese
- 4 tortillas flour tortillas, 8-inch
- 2 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Toss squash blossoms with a pinch of salt and pepper. Layer half a tortilla with a small handful of cheese, then a pinch of blossoms, then more cheese.
- 2
Fold tortilla in half. Lay it flat on a plate. Repeat with remaining tortillas, cheese, and blossoms.
- 3
Heat butter in a large skillet over medium-high until it foams, about 45 seconds.
- 4
Sear first 2 quesadillas until the tortilla is golden brown and the cheese starts to peek out at the edges, 2–3 minutes per side.
- 5
Transfer to a plate. Sear the remaining 2 quesadillas the same way, adding more butter if the pan looks dry.
- 6
Serve hot, optionally with crema, salsa, or a squeeze of lime.
Tools you’ll need
- 12-inch skillet
- tongs
- plate
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