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–+ servings
Four crispy golden quesadillas de flor de calabaza with melted cheese and squash blossoms on a light background.

Golden Squash Blossom Quesadillas

Crispy corn tortillas filled with delicate squash blossoms, roasted poblano, and melty Oaxaca cheese—an iconic vegetarian Mexican dish perfect for summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main, Snack
Cuisine Mexican, Vegetarian
Servings 6 people
Calories 277 kcal

Equipment

  • Skillet
  • Comal or griddle
  • Spatula
  • Knife
  • Cutting Board
  • Bowl
  • Sieve

Ingredients
  

Main Ingredients

  • 12 fresh corn tortillas 5–6 inch diameter
  • 4 cups squash blossoms stamens removed, sliced
  • 1 roasted poblano pepper peeled and diced
  • 1 Roma tomato diced and drained
  • 0.5 small white onion diced
  • 1 clove garlic minced
  • 1 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 2 tbsp chopped fresh epazote or substitute cilantro
  • 2 cups shredded Oaxaca cheese
  • 1 jalapeño minced (optional)
  • 0.25 tsp fine sea salt plus black pepper to taste

Instructions
 

  • Heat butter and oil in a skillet over medium-high heat. Add diced onion and cook for 2 minutes until translucent.
  • Stir in garlic, tomato, poblano, and jalapeño. Cook for 2 more minutes until tomato juices reduce.
  • Add squash blossoms, salt, and pepper. Cook for exactly 60 seconds to wilt. Stir in epazote and remove from heat. Drain filling using a sieve.
  • Preheat a dry comal or griddle to medium-high heat (around 450°F).
  • Sprinkle 1 tablespoon of cheese directly onto the griddle to form a crisp base. Once it bubbles, place a tortilla on top.
  • Add 2 tablespoons more cheese and 2 tablespoons filling to one half of the tortilla. Fold and press gently.
  • Cook 1–2 minutes per side until golden and crisp. Repeat with remaining tortillas and filling.
  • Serve hot with salsa verde or a favorite dipping sauce.

Notes

For a vegan version, use plant-based cheese and oil instead of butter. Use only the freshest blossoms and remove stamens before slicing.

Nutrition

Calories: 277kcalCarbohydrates: 29gProtein: 12gFat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 420mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Keyword Flor de Calabaza, Mexican street food, quesadillas, squash blossoms, vegetarian Mexican
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