holding wedge of squash blossom quesadilla
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Squash Blossom Quesadillas

This squash blossom quesadillas recipe only has three ingredients. With each bite, the quesadilla has a delicate zucchini flavor wrapped in gooey cheese.
Course Appetizer, lunch, Main Course
Cuisine American, Mexican
Keyword quesadilla, squash blooms, zucchini blossoms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 293kcal
Author David & Debbie Spivey


  • 2 10-inch flour or corn tortillas
  • 1 cup Mexican Cheese Blend
  • 8 to 10 squash blossoms


  • 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.


Calories: 293kcal | Carbohydrates: 16g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 596mg | Potassium: 93mg | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 9.5mg | Calcium: 406mg | Iron: 1.4mg
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