Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
Ingredients
For the Quesadillas
- 16 fresh squash blossoms, stems and pistils removed, washed
- 1 pound Oaxaca cheese, shredded or pulled into strands
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh epazote, finely chopped
- 1 1/2 pounds prepared corn masa, for tortillas
- 1/2 teaspoon salt, or to taste, for masa if needed
- 2 tablespoons vegetable oil, or lard, for cooking
For Serving
- 1 cup avocado green salsa
- 1 cup red salsa with pepitas
Instructions
- 1
Begin by preparing the squash blossoms. Gently remove the stems and the inner pistils from each blossom. Wash them thoroughly under cold water and pat them dry with a paper towel. Roughly chop the fresh spinach and finely chop the epazote. Combine the squash blossoms, spinach, and epazote in a medium bowl.
⏱️ 10 min
- 2
Prepare the Oaxaca cheese by shredding it or pulling it into thin strands. Set aside.
⏱️ 5 min
- 3
If your corn masa is not already seasoned, knead in 1/2 teaspoon of salt. Divide the masa into 8 equal portions. Using a tortilla press lined with plastic, press each portion into a thin, round tortilla. Alternatively, you can shape them by hand.
⏱️ 5 min
- 4
Heat a comal or a large griddle over medium-high heat. Cook each tortilla for about 30 seconds to 1 minute per side, just until it begins to puff slightly and is pliable. Do not fully cook them at this stage; they should still be soft.
⏱️ 5 min
- 5
Reduce the heat to medium. Lightly grease the comal or griddle with a small amount of vegetable oil or lard. Place one partially cooked tortilla back on the griddle. On one half of the tortilla, spread a generous layer of Oaxaca cheese, followed by a portion of the squash blossom and spinach mixture, then top with a little more Oaxaca cheese.
⏱️ 5 min
- 6
Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with a spatula. Cook for 2-3 minutes per side, or until the cheese is completely melted and gooey, and the tortilla is lightly browned and slightly crispy.
⏱️ 8 min
- 7
Remove the quesadilla from the griddle and repeat the process with the remaining tortillas and filling. Serve the quesadillas hot, accompanied by avocado green salsa and red salsa with pepitas.
Kitchen Tools
Nutrition Facts (per serving)
Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
Ingredients
For the Quesadillas
- 16 fresh squash blossoms, stems and pistils removed, washed
- 1 pound Oaxaca cheese, shredded or pulled into strands
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh epazote, finely chopped
- 1 1/2 pounds prepared corn masa, for tortillas
- 1/2 teaspoon salt, or to taste, for masa if needed
- 2 tablespoons vegetable oil, or lard, for cooking
For Serving
- 1 cup avocado green salsa
- 1 cup red salsa with pepitas
Instructions
- 1
Begin by preparing the squash blossoms. Gently remove the stems and the inner pistils from each blossom. Wash them thoroughly under cold water and pat them dry with a paper towel. Roughly chop the fresh spinach and finely chop the epazote. Combine the squash blossoms, spinach, and epazote in a medium bowl.
⏱️ 10 min - 2
Prepare the Oaxaca cheese by shredding it or pulling it into thin strands. Set aside.
⏱️ 5 min - 3
If your corn masa is not already seasoned, knead in 1/2 teaspoon of salt. Divide the masa into 8 equal portions. Using a tortilla press lined with plastic, press each portion into a thin, round tortilla. Alternatively, you can shape them by hand.
⏱️ 5 min - 4
Heat a comal or a large griddle over medium-high heat. Cook each tortilla for about 30 seconds to 1 minute per side, just until it begins to puff slightly and is pliable. Do not fully cook them at this stage; they should still be soft.
⏱️ 5 min - 5
Reduce the heat to medium. Lightly grease the comal or griddle with a small amount of vegetable oil or lard. Place one partially cooked tortilla back on the griddle. On one half of the tortilla, spread a generous layer of Oaxaca cheese, followed by a portion of the squash blossom and spinach mixture, then top with a little more Oaxaca cheese.
⏱️ 5 min - 6
Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with a spatula. Cook for 2-3 minutes per side, or until the cheese is completely melted and gooey, and the tortilla is lightly browned and slightly crispy.
⏱️ 8 min - 7
Remove the quesadilla from the griddle and repeat the process with the remaining tortillas and filling. Serve the quesadillas hot, accompanied by avocado green salsa and red salsa with pepitas.