Squash Blossom Quesadillas

Squash blossom quesadillas. Such an easy way to use up your garden surplus compared to stuffing, battering, and frying the delicate little flowers. And the delicate taste is so, so lovely.

Squash Blossom Quesadillas Recipe

Squash blossom quesadillas. Because as much as we love delicate squash blossoms stuffed with cheese, battered, and fried, we love even more the fact that this recipe has only five ingredients and requires a lot less fuss. The zucchini flavor is faint and plays quite nicely with cilantro and pepper Jack cheese. Originally published July 9, 2014.Renee Schettler Rossi

Where To Find Squash Blossoms

If you grow zucchini or any variety of summer squash in your garden, then chances are you already know that you can pluck the squash blossoms from the vine and use them in all manner of lovely things in the kitchen. No garden? No problem. You can also find squash blossoms at some farmers markets and specialty grocery stores during summer. They tend to be a little pricey. But worth the splurge.

Squash Blossom Quesadillas Recipe

  • Quick Glance
  • 10 M
  • 25 M
  • Makes 6

Ingredients

  • 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

Directions

  • 1. Carefully look over each squash blossom and brush off any dirt or small bugs you find. Carefully trim the stems and stamens. Resist the urge to wash the squash blossoms. They’re quite delicate and will easily tear and potentially fall apart.
  • 2. Warm a cast-iron skillet or other heavy pan over medium heat. Place 1 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.
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