Traditional recipes

Squash Blossom Quesadillas Recipe

Squash Blossom Quesadillas Recipe


  • 12 squash blossoms*
  • 12 corn tortillas
  • ½ pound shredded quesillo Oaxaca cheese (Cacique brand is good) or Monterey Jack cheese
  • ½ medium white onion, sliced very thinly, vertically, and seasoned with salt and pepper
  • 1 serrano chile finely chopped
  • ¼ cup coarsely chopped epazote leaves or substitute cilantro
  • 4 limes, preferably Mexican/key if possible


Preheat griddle to medium. Clean each blossom by removing any sharp green sepals at the base and snap off the stem. Rinse lightly and delicately blot dry.

Place as many corn tortillas on the ungreased griddle as possible without overlapping. Generously sprinkle each with shredded cheese, keeping cheese away from the edge. Scatter 2 squash blossoms, onion slices, some chile, and epazote overthe cheese. Place another corn tortilla on top, press together with a spatula, and cook, turning, until the cheese melts and is stringy and gooey.

Cut each quesadilla into wedges. Serve bubbling hot.

  • 2 poblano chiles
  • 3 Tbsp. vegetable oil
  • 1 small white onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 medium tomato, cored and chopped
  • 20 squash blossoms, cleaned (remove pistils) and chopped
  • 1 Tbsp. fresh or 1 tsp. dried epazote (optional)
  • Salt and freshly ground black pepper
  • 1 lb. monterey jack cheese, grated
  • 2 lb. fresh masa
  • Lard or vegetable shortening
  1. Set rack in top third of oven, then preheat broiler. Put chiles on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chiles to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chiles, then set aside.
  2. Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilted.
  3. Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.

VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5.

Squash Blossom Quesadillas

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Have you ever eaten squash blossoms? The thought of preparing them always seemed a little daunting to me, until a friend made some for me for a traditional Mexican quesadilla (Quesadilla de Flor de Calabazas).

They're so easy! You just roughly chop them and sauté them with onions and garlic. The flavor is lovely, like zucchini but more delicate, and perfect in a quesadilla with cheese and corn tortillas.

Finding squash blossoms for sale is another thing. They are used in Mexican and Italian cuisine, so if you have farmers markets that cater to those populations, you'll have more luck finding them.

Here they are very inexpensive. I bought about 30 blossoms for about $3 at our local farmers market. They are only available in the summer, when zucchini and summer squash are in season.

If you are a gardener who grows zucchini or other summer squash, you'll have no problem sourcing them. Just pick the male flowers (the pollinators), not the female flowers that bear the squash. (Leave a few male flowers to do their pollinating work.)

You can pretty easily tell the difference between them—the male blossoms grow closer to the base of the stem and if you peek inside they have a long stamen with pollen. The female flowers are a bit more swollen at the base, which will grow into a squash if pollinated.

Do you have a favorite way of preparing squash blossoms? If so, please let us know about it in the comments. I'm always looking for new ideas.

Where to Buy Flor de Calabaza (zucchini blossoms)

If you don’t garden don’t worry because you can find zucchini blossoms at farmers markets, specialty stores and at Mexican food stores.

The summer season is when they’re more readily available. Usually they are inexpensive. But of course this depends on where you live and how good the harvest was.

If you’re lucky to be visiting Mexico also look for them in the late autumn to early winter months.

Heat olive oil in large skillet over medium-high heat. Add onions, cook for 1 minute to soften, then add Squash Blossoms, garlic and cilantro. Toss to combine, and transfer mixture to sheet pan to cool.

Heat empty skillet over medium heat. Divide squash mixture and cheese between 4 tortillas. Fold over tortillas and place as many as will fit in one layer in skillet. Cook until lightly browned on bottom, 2 to 3 minutes. Flip and brown on other side, another 2 to 3 minutes. Repeat process until all quesadillas are cooked.

Cut each quesadilla into four pieces and serve with sour cream, salsa verde or just sprinkled with cilantro.

How to Eat a Squash Blossom without Deep Frying

You may be so very weary of zucchini by now, but what about this edible beauty? Behold the squash blossom!

Delicate in flavor, the blossoms of zucchini and other summer squashes–from crook neck to patty pans–are a welcome change for September’s dinner repertoire.

Since the September squash blossoms are unlikely to fruit anyway, why not pluck them all and make something a little fun for dinner?

Squash Blossom Recipe Roundup

Sure, you can get all fancy with squash blossoms, stuffing them with goat cheese or ricotta and frying. It’s delicious and doable for anyone who a) works in a four-star restaurant and is paid to do that kind of labor, or b) is dating and wants to totally impress a fellow food lover.

For the rest of us, I searched for every day recipes that celebrate the squash blossom. Here are 5 of my favorites. The flavorings are mild to highlight the delicate squash blossom:

    . This will change your mind if you are ho-hum about quesadillas. Divine! Chopped squash blossoms with garlic, onion and mild cheese. . Both ricotta and goat cheese tucked into gently baked eggs with chives. I’m in! . A white pizza baked in a skillet. Will be making this as soon as the hot spell breaks. . Corn, tomato and squash blossoms tossed with quick-cooking quinoa. Winner-winner squash blossom dinner! . A little potato, a little poblano, an ear of corn…soup’s on!

A Late-Summer Garden Supper

My own squash blossom recipe came about from a dismal garden year for us. I don’t blame the heat or the deer or the faulty irrigation system.

It’s the fact that we leave Oregon for the east coast during the prime growing season. So, after more than two weeks away, it’s no wonder that we find stunted chard, carrots and beets but thriving chickweed, nettles, mallow and dandelion.

Happily, the lettuces have headed up, the scarlet runner beans are fruiting and a few hardy cherry tomatoes cling to the thirsty plants. The herb garden is fragrant with Italian parsley, lemon thyme and basil.

So, there is just enough to forage for a simple garden supper supplemented with a box of pasta.

I show Cece how to pluck the blossoms from the potted zucchini plants—a form of population control more gardeners should try. They have a mild floral and zucchini flavor I adore.

I’m hoping you’re still finding new foods to enjoy this late summer season.

Squash Blossom Quesadillas

by ExperiencePlus! - Thursday, June 4, 2020

Along with the bounty of zucchini and yellow squash, the blossoms of these plants are delicate, colorful and oh so delicious. If you do not have a garden, make friends with a gardener or head to your local farmer’s market. But hurry, as squash blossoms are seasonal so you only have a few weeks left to enjoy this favorite recipe.

2 Tbsp olive oil
1 cup chopped onion
5 cloves of garlic, minced
30 summer squash blossoms
1 teaspoon butter
12 white corn tortillas
8 ounces Oaxaca cheese (a Mexican string cheese) or Monterey jack cheese, sliced
Chopped fresh cilantro for garnish

Prepare the squash blossoms — be sure to check inside for bugs. You shouldn’t have to rinse them unless they seem dusty, or layered with cotton wood seeds, perhaps that’s just a problem here in Fort Collins, Colorado!

Remove the stems and roughly chop the complete blossom including the stamens.

Heat olive oil in a large sauté pan on medium high heat. When hot add the chopped onion and sauté for 5 to 6 minutes.

Add the garlic and cook for another minute.

Add the squash blossoms and toss to coat them with the onions and garlic – cook for another minute, maybe two, but be careful not to overcook, the blossoms should just be wilted. Remove from the heat.

Heat (medium) a large cast iron or non-stick skillet and rub a little butter (just enough to add a little flavor) in the pan.

Place a tortilla and heat both sides until bubbles begin to form in the tortilla.

Add a slice or two of cheese and a tablespoon of the squash blossom mixture. Use a spatula to fold the tortilla and press down – cook until the cheese is melted and tortilla is lightly browned on both sides.

To serve cut each quesadilla in triangles and top with your favorite salsa, and fresh cilantro.

Squash Blossom Quesadillas

2 tablespoons oil
2 medium squash, sliced into approximately 1/2-inch rounds
Sea salt
1 small onion, diced
2 cloves of garlic
4 corn tortillas
Shredded cheese (e.g., Oaxaca, mozzarella, Monterey Jack)
8 squash blossoms, cleaned
Tomatillo Salsa for serving

To prep the squash blossoms: Pluck the stamen/pistil from the inside of the squash blossom. Trim off the sepals (the spiky leaves that grow from the base). Discard the stamen/pistil, sepals and stems (and any insects that might be lingering inside the blossoms).

Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium heat. When hot, add the zucchini and spread out in a single layer. Cook until nicely browned. Flip and cook a few more minutes until browned on the other side. Season with salt. Set aside.

Add the other tablespoon of oil to the skillet. Cook the onions, stirring occasionally, until very soft and golden, 5-7 minutes. Add the garlic and sauté another minute. Season with salt. Transfer to a small bowl and wipe the skillet clean.

Toast a tortilla in the same skillet over medium-high until golden brown, about 1 minute. Flip the tortilla and scatter some cheese over half the tortilla. Spoon some of the onion mixture, a few slices of zucchini and 2 squash blossoms on top of the cheese and fold the tortilla in half to create a half-moon.

Lightly press down on the folded tortilla with a spatula. Continue cooking, flipping once or twice and pressing occasionally, until the cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes.

Transfer the quesadilla to a plate. Repeat with remaining tortillas. Serve with salsa. Enjoy!

Squash BlossomQuesadilla

The Mexican food also has its exotic side because even the flowers are served on the table, forming part of some delicious dishes. This is the living proof that the Mexican cuisine is vast and very creative.

– We know that it sounds weird to eat flowers, but don’t worry as the squash blossoms are perfectly edible and very tasty . In fact they form part of the traditional Mexican cuisine and they are also very present in the Italian cuisine.

In this recipe first a filling of squash blossom with epazote and onion is cooked. Then the filling is put on maize tortillas together with cheese. This combination gives as a result, the quesadillas with the most natural, fresh and delicate flavor that you have tasted .

The squash blossom quesadillas can be enjoyed as breakfast , you can also serve them as appetizer or you can prepare a divine dish of squash blossom quesadillas with nopal cactus salad and refried beans. A real beauty!