This squash blossom quesadillas recipe only has five ingredients. Each bite of the quesadillas offers something different: a delicate, faint zucchini flavor (a squash blossom’s flavor is quiet—like all edible flowers, it tastes like a softer version of its vegetal offspring); a pop of bright green cilantro; a note of heat from the pepper Jack cheese. And while squash blossoms may be a little tricky to find outside a farmers’ market or your own garden, they’re worth hunting down. If you grow zucchini or any variety of summer squash, you can pluck the flowers from the vine and save on the cost of squash blossoms, which are sometimes pricey at the grocery. They’re usually less expensive at a farmers’ market. Look for fresh blossoms that haven’t wilted.–Kimberley Hasselbrink
LC Oh, So That's What You Do With Squash Blossoms! Note
Ever tried stuffing and battering and frying squash blossoms while trying to keep the delicate little things intact? Yeah, us too. And there’s nothing wrong with that. But we’ve long been on the lookout for alternate options for these summery beauties. With one look at this squash blossom quesadillas recipe, we knew we’d found it. With one taste of this recipe, we said, “Oh, so that’s what you’re supposed to do with squash blossoms!”
Squash Blossom Quesadillas Recipe
- Quick Glance
- 10 M
- 25 M
- Makes 6
- 12 squash blossoms
- 6 corn tortillas (preferably 6-inch)
- 1 1/2 cups coarsely shredded pepper Jack cheese
- 1 tablespoon cilantro leaves, chopped
- Freshly ground black pepper, to taste
- 1. Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens. Take note that the blossoms are quite delicate, so by all means resist the urge to wash them.
- 2. Warm a cast-iron skillet or other heavy pan over medium heat. Place a tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften. Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula. Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted.
- 3. Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm.
Hungry for more? Chow down on these:
- Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa from A Cozy Kitchen
- Orange Scented Squash Blossom Quesadillas from Sippity Sup
- Shaved Summer Squash with Squash Blossoms from Leite's Culinaria
- Grilled Chicken and Red Onion Quesadillas from Leite's Culinaria
Squash Blossom Quesadillas Recipe © 2014 Kimberley Hasselbrink. Photo © 2014 Kimberley Hasselbrink. All rights reserved.
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