Mexican 15 min

Quesadillas de Flor de Calabaza

Name: Quesadillas de Flor de Calabaza
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 large corn tortillas; 16 squash blossoms, stems and pistils removed; 1 cup Oaxacan cheese or mozzarella, shredded; ½ cup queso fresco, crumbled; 1 tablespoon epazote, finely chopped (or cilantro); 1 serrano chile, minced; 2 tablespoons vegetable oil; Salt to taste; Salsa verde and Mexican crema for serving

vegetarianquick

Ingredientsfor 2

340

Cal

14g

Protein

38g

Carbs

16g

Fat

18 large corn tortillas
216 squash blossoms, stems and pistils removed
31 cup Oaxacan cheese or mozzarella, shredded
4½ cup queso fresco, crumbled
51 tablespoon epazote, finely chopped (or cilantro)
61 serrano chile, minced
72 tablespoons vegetable oil
8Salt to taste
9Salsa verde and Mexican crema for serving

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Instructions

1
Gently wash the squash blossoms and pat dry. Tear each blossom into 2–3 pieces, removing any tough stem but preserving the delicate petals.
2
Heat a comal or cast iron griddle over medium heat. Lay 4 tortillas flat on the dry griddle. Distribute shredded Oaxacan cheese evenly over each tortilla. Scatter squash blossom pieces, queso fresco, epazote, and serrano chile over the cheese.
3
Top each with a second tortilla. Cook for 2–3 minutes until the bottom tortilla has light brown spots. Carefully flip using a wide spatula and cook 2 more minutes until both sides are golden and the cheese is fully melted.
4
Cut each quesadilla into wedges and serve immediately with salsa verde and crema. The blossoms should be slightly wilted but still retain their delicate, slightly sweet flavor.