This summer I planted about 20 squash plants of varying cultivars. So far my yield of squash has been unimpressive, but they have given me lots of lovely yellow squash blossoms. I recently heard about eating these beautiful flowers and thought it would be fun to try. Although squash isn’t necessarily the first thing that comes to mind when you think of Mexican food, it’s actually quite common in traditional Mexican cuisine and both the flowers and fruits are used. With that in mind, I decided to cook them in a simple quesadilla with jalapeño cheese and fresh cilantro.

Prep Time: 5 mins | Cook Time: 10 Minutes | Yield: 2 Quesadillas
TAGS: APPETIZERS | MAIN DISHES | MEXICAN | SUMMER

Squash Blossom Quesadillas

The results of this culinary adventure were delicious, but not heavily altered by the presence of the blossoms. You could double or triple the number of blossoms to feature them more heavily. They’re very mild and have a soft texture. For added crunch, I think lightly sauteed onions would pair well with this combination. Even though they aren’t packed with bold flavors, I would certainly make them again for a fun twist on a plain quesadilla. Using quality cheese and tortillas also makes a big difference in the end result. While they work just fine as a quick summer entree, I prefer to serve these (and many quesadillas) sliced into small pieces and shared as an appetizer.

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Squash Blossom Quesadillas

Course Appetizer, Main Course
Cuisine Mexican, Summer
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Quesadillas

Ingredients

  • 2 tbsp Butter
  • 4 Tortillas
  • 1 c Queso quesadilla con jalapeño or similar cheese such as pepper jack
  • 4 Squash blossoms
  • 1/2 tbsp Fresh cilantro

Instructions

  1. Prepare the squash blossoms by removing stems and stamens.

  2. Melt butter in a skillet over medium heat.

  3. Add a tortilla and lightly toast on one side.

  4. Flip the tortilla and add about one-half cup of cheese to the tortilla. Allow the cheese to start melting.

  5. Distribute the squash flowers over to the melting cheese.

  6. Once the cheese is mostly melted top with another tortilla and flip. 

  7. Cook for several minutes until the second tortilla is lightly toasted.

Have you ever tried squash blossoms? What’s your favorite way to prepare them? Leave me a comment below.