As promised, I have another squash blossom recipe to share with you this summer. It’s a recipe for Squash Blossom Quesadillas.
Can you believe that you can make this recipe only has three ingredients?
Yes, THREE!
A farmer at one of our favorite farmers’ market stands told us that squash blossom quesadillas were his favorite way to eat squash blossoms. The idea sounded delicious and David and I had to find out for ourselves.
The quesadillas were so easy to make and in a matter of minutes we sat down to eat. With each bite of the quesadilla, you get a delicate zucchini flavor wrapped in gooey cheese. It’s heavenly!
If you grow your own zucchini, pick the flowers from the vine and try these quesadillas for yourself. It’s the best way to avoid this sometimes, pricey delicacy.
How To Prepare the Squash Blossoms:
Using your fingers to carefully separate the flower petals, without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry and cut away the stems.
Click HERE, to learn more.
How To Make A Squash Blossom Quesadilla:
Heat a heavy pan over medium heat. Place the tortilla in the warm pan; heat the tortilla for about 15 seconds on each side. Sprinkle half of the tortilla with about ¼ cup of the cheese. Top the cheese with 4 to 5 squash blossoms, then top with another ¼ cup of the cheese. Fold the tortilla in half and press down lightly with a spatula. Cook the quesadilla for about 1 to 2 minutes, then flip. Cook the other side for about a minute more, or until the tortilla is warm all the way through and the cheese has melted.
Repeat to make the second squash blossom quesadilla, using the remaining ingredients.
Serve warm.
Once again we were blown away by the flavor of these versatile blossoms. If you are lucky enough to get your hands on some squash blossoms you’ve got to make these quesadillas.
You’ll love them!
Squash Blossom Quesadillas
Ingredients
- 2 10-inch flour or corn tortillas
- 1 cup Mexican Cheese Blend
- 8 to 10 squash blossoms
Instructions
- Prepare the squash blossoms: Using your fingers to carefully separate the flower petals, without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry and cut away the stems.
- Heat a heavy pan over medium heat. Place the tortilla in the warm pan; heat the tortilla for about 15 seconds on each side. Sprinkle half of the tortilla with about ¼ cup of the cheese. Top the cheese with 4 to 5 squash blossoms, then top with another ¼ cup of the cheese. Fold the tortilla in half and press down lightly with a spatula. Cook for about 1 to 2 minutes, then flip and cook the other side for about a minute more, or until the tortilla is thoroughly warmed and the cheese has melted.
- Repeat to make the second squash blossom quesadilla, using the remaining ingredients.
- Serve warm.
Liz says
This is so innovative. I would never have thought of blossoms as a filling….it looks nice and I know it tastes even better than it looks!
The Mountain Kitchen says
Thanks, Liz. The key is to keep it simple and let the blossoms sing!
Tasty Eats Ronit Penso says
Great idea! How I wish I had blossoms to try it…
The Mountain Kitchen says
Thanks. Try your local Farmers’ Market Ronit. I’m sure someone can get you some.
Rachel says
MUST. FIND. SQUASH BLOSSOMS. ASAP!!!!!!!
The Mountain Kitchen says
Get on it girl!! 😉
Tasty Eats Ronit Penso says
Tried that – didn’t find ones that were fresh enough. But I’ll keep looking! 🙂
The Mountain Kitchen says
Good luck!
felisrecipes says
Very creative and mouthwatering 🙂
The Mountain Kitchen says
Thank you! 🙂
cookingwithauntjuju.com says
Great idea/recipe Debbie! I can only get squash blossoms at the Farmer’s Market – I wish I still had my big garden!