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Squash Blossom Quesadillas

Squash Blossom Quesadillas

A light and floral quesadilla filled with sautéed squash blossoms, roasted poblano pepper, melted Oaxaca cheese, and aromatic epazote. Crisp tortillas and salsa verde bring bright, summery flavor to every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 Servings
Course: Dinner, Lunch, Snack
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 –14 fresh squash blossoms rinsed and trimmed
  • 1 medium poblano pepper
  • 1 tbsp butter plus extra for cooking
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 tsp fresh epazote chopped (optional)
  • Salt and black pepper to taste
  • 1½ cups grated Oaxaca cheese or Monterey Jack/Muenster
  • 4 medium tortillas corn or flour
  • Optional add-ins: ¼ cup diced zucchini 2 tbsp sweet corn, 1 minced jalapeño
  • Optional sides: salsa verde cilantro, hot honey, basil-lime crema

Method
 

  1. Place poblano under broiler for about 10 minutes, turning once.
  2. Transfer hot pepper to a sealed bag and let it steam for 20 minutes.
  3. Peel off skin, remove seeds, and dice into small pieces.
  4. Gently rinse blossoms under running water.
  5. Check inside petals for any insects.
  6. Remove stems and stamens to prevent bitterness.
  7. Roughly chop blossoms for even cooking.
  8. Heat 1 tablespoon butter in a skillet over medium heat.
  9. Add diced onion and poblano; cook until translucent for about 5 minutes.
  10. Stir in minced garlic and chopped epazote.
  11. Add chopped squash blossoms to the skillet.
  12. Cook blossoms for 8–10 minutes until moisture evaporates.
  13. Season the mixture with salt and black pepper.
  14. Warm a tortilla in the skillet for about 30 seconds until lightly puffed.
  15. Flip tortilla and spoon about ¼ cup of filling onto the center.
  16. Sprinkle about ½ cup of grated cheese over the filling.
  17. Place another tortilla on top to close.
  18. Add a small amount of butter to the skillet.
  19. Cook quesadilla on medium heat until cheese melts and edges seal.
  20. Flip and cook an additional 2–3 minutes until golden and crisp.
  21. Remove quesadilla from skillet and let it rest for 1 minute.
  22. Slice into wedges before serving.
  23. Garnish with salsa verde and chopped cilantro on the side.
  24. Add a drizzle of hot honey or crema if desired.

Notes

Use squash blossoms the same day you buy them for best texture. Allow liquid to fully evaporate to avoid a soggy filling. Corn tortillas provide a toasty and traditional flavor. Flour tortillas offer a softer, Tex-Mex style bite. Oaxaca cheese gives long, stretchy strands; Jack is a reliable swap. Seasonal add-ins like zucchini and corn boost sweetness and freshness.