SQUASH BLOSSOM QUESADILLAS
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recipe
Prep time
10
m
Total time
20
m
Yields
8
Servings
Looking for a dish that’s both unique and packed with flavor? Try Squash Blossom Quesadillas, a traditional Mexican favorite that combines delicate squash blossoms with melty cheese, warm tortillas, and a touch of spice for a mouthwatering experience! The vibrant golden squash blossoms that add a delicate, slightly nutty flavor with a hint of sweetness. Whether you’re a foodie looking to explore new flavors or someone who enjoys simple, wholesome ingredients, this recipe is a must-try!
Ingredients
1
1 package of La Campera Flour Tortillas
7
Oz.
7 ounces of squash blossom (fresh or canned)
1
1 tablespoon of vegetable oil
1 1/2
Cups (12 oz.)
1 1/2 cups of Oaxaca cheese
3
Tbsp.
3 tablespoons of white onion, finely chopped
1
1 clove of garlic, finely chopped
1
1 serrano pepper, finely chopped
2
2 leaves of Epazote
La Campera 8″ Flour Burrito Tortillas
Directions
Step
1
Remove the pollen pistil from the squash blossom and place the blossoms in cold water and rinse gently. Dry on paper towels to absorb excess water. If using canned squash blossoms, squeeze out excess water.
Step
2
Heat the oil in a skillet over medium-high heat. Add the onion, garlic, and serrano pepper; stir for 3 minutes or until the onion is a little transparent.
Step
3
Add the flour and season with salt and pepper. Continue stirring for about 2 or 3 minutes more until the flower takes on a darker color, as it will dehydrate. Finally, remove it from the heat and mix it with the epazote quickly.
Step
4
Heat the La Campera tortillas on a griddle. Add a generous portion of cheese. As soon as the cheese begins to melt, add the previously prepared squash blossom stew to the center and fold. Brown the quesadillas according to your preference and they are ready to serve!
