Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)
These quesadillas are my lazy go-to meal. A simple corn tortilla or flour tortilla heated on a comal, topped with your choice of cheese and mildly sweet squash blossoms can be magically transformed into a warm, ooey-gooey, quick, and comforting lunch or dinner in 10 minutes or less. What’s not to love?
Servings: 1
Ingredients
- flores de calabaza squash blossoms
- Oaxaca cheese shredded
- Corn tortillas
- Olive oil
Instructions
- Remove the woody stems.
- Pluck out the stamen/pistil from the inside of the squash blossom (careful there might be bugs or bees inside).
- Trim off the sepals (the small, wavy leaves that grown from the base of the blossoms).
- Discard stems, stamen, and sepals.
- Shake off blossoms, no need to rinse them.
- Rub a little olive oil on a comal and heat on medium heat. Place a corn tortilla on the pan and heat on both sides for half a minute or so, until bubbles begin to form in the tortilla.
- Sprinkle corn tortillas with cheese. Add 1 to 2 squash blossoms over cheese. Fold the tortilla in half. Reduce heat and cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
- Serve warm and, if desired, with salsa.
Video
Notes
- Squash blossoms (flor de calabaza): Look for them in Latin markets, farmers markets, or your backyard garden.
- The nutrition facts are calculated for 1 quesadilla (1 regular corn tortilla).
Nutrition
Serving: 1quesadilla | Calories: 488kcal | Carbohydrates: 16g | Protein: 27g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 43mg | Sodium: 1068mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg