It's fall, ya'll! And with fall comes an abundance of freshly cut flores de calabaza (squash blossoms). Cooking with squash blossoms might seem intimidating, but trust me when I say that there is nothing easier than cooking with this beautiful and vibrant flower. One of the easiest squash blossom recipes I know is Quesadillas de Flor de Calabaza. All you need are three ingredients; squash blossoms, cheese, and flour tortillas. It's that simple. Of course, I like to add a little butter to mine to give the quesadillas their golden hue. Squash Blossom Quesadillas make for a light and delicious meal for breakfast, lunch, or dinner. Dress them up with your favorite salsa, guacamole, or sour cream.
Quesadillas de Flor de Calabaza
- 1 pound squash blossoms, stems and stamens removed
- 2-1/2 to 3 cups shredded Oaxaca or mozzarella cheese
- 12 flour tortillas
- Butter (optional)
Rinse the squash blossoms with cold water. Pat dry with paper towels; set aside.
Heat flour tortillas on a comal or non-stick skillet over medium heat until soft and pliable. Sprinkle about 3 tablespoons of shredded cheese over each tortilla. Top with 4 to 6 squash blossoms. Fold tortillas in half.
Receta en español
*This post was originally posted on July 14, 2011, but as part of my new monthly #ThrowbackThursday series I'm showing a little love to posts that have either not gotten much love or have gotten lost in the shuffle.