Squash Blossom Quesadillas

This squash blossom quesadillas recipe (Quesadilla de Flor de Calabazas) has only three ingredients. It’s a delicious and unique dish to try this summer as a meal or appetizer.

At one of our favorite farmers’ market stands, a farmer told us to try squash blossom quesadillas. It’s a common dish in Central Mexico and one of his favorite ways to eat squash blossoms. The idea sounded delicious, and David and I had to find out for ourselves.

Can you believe that you can make this recipe with only three ingredients?

Yes, THREE!

The quesadillas are so easy to make, and you can sit down to eat them in just a few minutes. You get a delicate zucchini flavor with each bite wrapped in gooey cheese. It’s heavenly!

How To Harvest Squash Blossoms

If you grow your zucchini, pick the flowers from the vine and try these quesadillas for yourself. It’s the best way to avoid this sometimes pricey delicacy.

Pick the male flowers (the pollinators), leaving the female flowers that will bear the squash, but leave a few male flowers to help pollinate. Learn more

How to Tell the Difference Between Male and Female Squash Blossoms

Male blossoms have a long stamen with pollen and grow closer to the base of the stem. The female flowers are swollen at the base and grow squash when pollinated.

Ingredients and Substitutions

This recipe requires only three ingredients. The recipe card at the end of this post lists the full ingredient list with measurements.

Tortillas: you can use flour or corn tortillas, whichever you prefer. David and I like flour tortillas the best.

Cheese: You can use any Mexican cheese you like. I used a blend for this recipe. Oaxaca cheese is a great melting cheese for quesadillas, and it’s becoming easier to find in the grocery store. Mozzarella cheese is a great substitute also.

Squash Blossoms: You’ll need 4-5 prepared squash blossoms for each quesadilla. Follow the instructions below to prepare the blossoms for cooking.

How To Prepare the Squash Blossoms

Remove the Pistil: Using your fingers, carefully separate the flower petals without breaking them and remove the pistil in the center.

Clean: Rinse the flowers under cold water to remove dirt, debris, and bugs, taking care not to damage the petals.

Drain: Lay them spaced out on a paper towel, gently pat them dry, and cut away the stems.

Click HERE to learn more about preparing squash blossoms.

How To Make A Squash Blossom Quesadilla

Build and cook the squash blossom quesadillas like any other quesadilla. Here’s a summary of how to prepare them. The recipe card at the end of this post provides detailed instructions.

1. Preheat: Heat a heavy skillet over medium-high heat. Place the tortilla in the pan and heat it for about 15 seconds on each side.
2. Build the Quesadillas: Sprinkle half of the tortilla with cheese. Top the cheese with 4 to 5 squash blossoms, then top with more cheese. Fold the tortilla in half and press down lightly with a spatula.
3. Cook the Quesadillas: Cook the quesadilla for 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 this to make the second squash blossom quesadilla using the remaining ingredients. Serve warm and cut into wedges!

Tips for Making Squash Blossom Quesadillas

• Drain the squash blossoms well. The excess water will make the quesadilla soggy. Yuck!
• A tortilla press works great for this recipe.
• Adding cheese to the bottom and top of the squash blossoms helps seal them inside the quesadilla, making them easier to bite and cut.

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. 

This is a delicious recipe, and you’ll love them!