Squash Blossom Quesadilla with Guac & Salsa
Crispy cheese quesadilla stuffed with tender squash blossoms, served with fresh guacamole, salsa, and tortilla chips. Ready in 10 minutes—bright, melty, and completely vegetarian.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 cups fresh squash blossoms, rinsed & roughly chopped
- 1 cup shredded Oaxaca or mozzarella cheese
- 4 large corn tortillas
- ½ cup guacamole (store-bought or fresh)
- ½ cup salsa (verde or rojo)
- 1 cup tortilla chips
Instructions
- 1
Heat a skillet over medium-high heat. Add a thin layer of oil—it should shimmer, ~60 seconds.
- 2
Lay a tortilla on the skillet. Scatter half the cheese on one side, then add about 1/2 cup squash blossoms.
- 3
Top with more cheese, then fold tortilla in half. Cook until golden and crispy, ~2 minutes per side.
- 4
Repeat with remaining tortillas, cheese, and squash blossoms to make a second quesadilla.
- 5
Slice quesadillas into triangles. Serve with guacamole, salsa, and tortilla chips on the side.
Tools you’ll need
- 10-inch nonstick skillet
- spatula
- cutting board
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