Squash Blossom Quesadillas
Crispy pan-fried quesadillas filled with tender sautéed squash blossoms, melted cheese, and aromatic garlic. A classic Mexican favorite ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 8 blossoms squash blossoms, fresh
- 2 cloves garlic cloves
- ¾ cup oaxaca cheese or mozzarella
- 4 tortillas corn tortillas
- 3 tablespoons olive oil
- ¼ teaspoon salt and pepper
Instructions
- 1
Remove the thin green sepals from the base of each squash blossom by pinching and pulling them away; discard the sepals and the stamens inside, leaving only the yellow petals.
- 2
Tear the cleaned squash blossom petals into roughly 1-inch pieces with your hands and place them in a small bowl.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Shred the cheese on the large holes of a box grater into a small pile on a plate.
- 5
Place a 12-inch skillet over medium-high heat and pour in 1 tablespoon of olive oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the minced garlic to the hot oil and stir constantly for 30 seconds until the smell becomes strongly fragrant and the garlic just begins to turn golden at the edges.
- 7
Pour the torn squash blossoms into the skillet and stir every 15 seconds for 3 minutes until they are very soft and have released their liquid, then sprinkle with salt and pepper.
- 8
Transfer the cooked squash blossoms and any liquid in the pan to a small bowl and set it aside; do not wash the skillet.
- 9
Place one corn tortilla flat on your cutting board; spread one-quarter of the cooked squash blossoms over one half of the tortilla, leaving a 1-inch border.
- 10
Sprinkle one-quarter of the shredded cheese on top of the squash blossoms on that same half, then fold the tortilla in half so the plain half covers the filled half.
- 11
Return the skillet to medium-high heat and add 0.5 tablespoon of olive oil; wait until it shimmers, about 60 seconds.
- 12
Slide one filled quesadilla into the hot oil and cook without moving it for 90 seconds until the bottom is golden brown and crispy, the color of honey.
- 13
Flip the quesadilla using a thin spatula and cook the second side for 90 seconds until it is also golden brown and crispy, then transfer to a plate.
- 14
Repeat the assembly and cooking process with the remaining two tortillas and filling, adding 0.5 tablespoon of olive oil before each quesadilla.
- 15
Serve the quesadillas warm, cut into triangles if desired, while the cheese inside is still melted.
Tools you’ll need
- 12-inch skillet
- box grater
- cutting board
- thin metal spatula
- small bowl
- small plate
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