MexicanSnack

Recipe Story

origins & traditions

These authentic quesadillas feature delicate squash blossoms (flores de calabaza) cooked with white onions and epazote, then folded into freshly made corn tortillas with queso Oaxaca. Squash blossoms are a prized ingredient in traditional Mexican cuisine, offering a subtle, slightly sweet flavor that pairs beautifully with creamy melted cheese. This recipe represents home-style cooking found in markets and family kitchens throughout Mexico, particularly in the states of Mexico, Puebla, and Oaxaca. The combination of fresh masa dough, seasonal blossoms, and proper cooking technique creates quesadillas that are crispy on the outside yet tender within, making them perfect for any time of day.

Instructions

step by step

0/9 done

In a large bowl, mix masa harina with water and salt until a soft, pliable dough forms. Knead for 3-4 minutes until smooth. Cover with damp cloth and let rest for 10 minutes.
Clean squash blossoms by removing stems and stamens. Rinse gently and pat dry. Chop roughly.
Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 4 minutes.
Add minced garlic and chopped squash blossoms to the skillet. Sauté for 5-6 minutes until blossoms are wilted and tender. Season with salt and black pepper. Remove from heat and set aside.
Divide masa dough into 12 equal portions and roll into balls. Place each ball between two sheets of plastic or parchment paper and press flat using a tortilla press or rolling pin to form 6-inch circles.
Heat a dry comal or cast-iron skillet over medium-high heat. Cook each tortilla for 30-45 seconds per side until lightly toasted with some char spots.
Place a portion of the squash blossom mixture on one half of each tortilla, top with shredded cheese, and fold in half to create a half-moon shape.
Return folded quesadillas to the hot comal and cook for 2-3 minutes per side until cheese is melted and tortilla is crispy and golden.
Serve immediately with fresh cilantro, lime wedges, and your favorite salsa.

Quesadillas de Flor de Calabaza

5.0 (19)

Traditional handmade quesadillas filled with sautéed squash blossoms, onions, and melted cheese, creating a delicate and authentic taste of central Mexico.

medium

45 min

6 servings

Ingredients

0 of 10 checked

Dough

2 cups Corn, masa harina (corn flour)

Filling

1 pieces Onions, finely diced
3 cloves Garlic, minced
2 pieces Zucchini, flowers only (squash blossoms)
1 1/2 cups Cheese Mozzarella, shredded

Cooking

2 tablespoons Olive Oil

Seasoning

1 1/2 teaspoons Salt
1/2 teaspoons Black Pepper, freshly ground

Garnish

3 tablespoons Cilantro, chopped (optional)
2 pieces Lime, cut into wedges (optional)

Chef Tips

expert advice

•For a richer filling, add a tablespoon of Mexican crema mixed into the squash blossom mixture.

•You can prepare the filling up to 2 hours ahead and refrigerate until ready to assemble.

•For extra flavor, add a pinch of dried epazote to the filling while cooking.

•If making your own tortillas seems daunting, store-bought corn tortillas work well—just warm them before filling.

•Press quesadillas gently with a spatula while cooking to ensure even heating and better cheese melt.

Variations & Substitutions

make it your own

•If squash blossoms are unavailable, substitute with finely chopped zucchini or mushrooms for a similar earthy flavor.

Storage & Reheating

keeping it fresh

Storage

Store cooked quesadillas in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sticking. Uncooked masa dough can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. Leftover squash blossom filling keeps well refrigerated for up to 3 days in a sealed container.

Reheating

Reheat quesadillas in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crispy. Alternatively, reheat in a 375°F oven for 8-10 minutes. Avoid microwaving as it will make the tortillas soggy. For best results, reheat in an air fryer at 350°F for 4-5 minutes for maximum crispiness.