About the Recipe
Squash Blossom Quesadillas, or Quesadillas de Flor de Calabaza, are a treasured highlight of Mexican cuisine, particularly celebrated in the lively markets of central and southern regions such as Oaxaca, Puebla, and Mexico City. These quesadillas are a seasonal delicacy that celebrates the fleeting beauty of fresh, local harvests, making them a favorite among home cooks and market vendors alike. Their appeal lies in the vibrant simplicity of the ingredients, which come together to create a dish that is comforting, aromatic, and deeply flavorful.
The star ingredient, the delicate squash blossom, offers a subtle sweetness and a soft, grassy note that captures the essence of summer gardens. These bright orange-yellow flowers are often harvested at dawn to preserve their tenderness and are cleaned carefully to remove stamens and any small insects hidden inside. When paired with the rich, stretchy texture of authentic Oaxaca cheese—or a gentle melting cheese like Monterey Jack or Muenster—the blossoms create a luscious, creamy filling that is perfectly balanced by the warmth and slight chew of corn or flour tortillas.
Preparation can vary depending on regional traditions and personal tastes. A common method is to quickly sauté the blossoms with sliced onion, garlic, and sometimes diced poblano pepper for a smoky depth of flavor. This brief cooking enhances the blossoms’ light earthiness without dulling their natural freshness. However, in some rustic approaches, the blossoms are left raw and tucked directly into the quesadilla; as it cooks on the griddle, the cheese melts and the blossoms gently steam, preserving their delicate aroma.
These quesadillas are often toasted on a comal or cast-iron skillet until the exterior is golden and crisp in spots, while the inside turns molten and fragrant. They are typically served with fresh salsa verde, crema, or a drizzle of Mexican hot sauce, allowing diners to customize each bite with a tangy or spicy kick. In markets, you might also find them paired with a cup of atole or champurrado, making for a comforting and satisfying snack.
Culturally, Quesadillas de Flor de Calabaza are more than just a quick meal; they are a celebration of seasonality and tradition. They remind diners of the connection between food and the land, showcasing how humble ingredients can create something truly memorable. For anyone looking to experience an authentic taste of Mexico, these squash blossom quesadillas are not only a culinary delight but also a beautiful expression of heritage and local pride.
Ingredients
2 tablespoons olive oil
½ white onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt
4 corn tortillas
2 ounces Oaxaca cheese or fresh mozzarella, grated (about ½ cup)
8 squash blossoms, stems and stamens removed
Preparation
Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10–12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute.
Turn tortilla over and scatter one-quarter of cheese over one half of toasted side.
Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon.
Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes.
Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.
Notes