Saturday, August 24, 2013

Squash Blossom Quesadillas

Squash blossoms are used in many different kinds of Mexican dishes. They are a natural for quesadillas. The make a double appearance in this recipe, first by including several raw squash blossoms and second by using some of the squash blossom salsa that is described in an earlier post. Both are very complimentary.


8 squash blossoms
4 oz grated Mexican cheese blend, pepper jack or cheddar
4 medium tortillas
squash blossom salsa (see earlier post)


Heat oven to 350 F. On a cookie sheet make quesadilla one but adding two blossoms, 2 oz cheese and a table spoon of squash blossom salsa to the soft tortilla. Fold over. Create four quessadills total. Put in the oven for 5 minutes or until tortillas is crunchy.

Kick it up:

  1. Use Habernaro cheese 
  2. Add an additional Jalapeno to the squash blossom salsa.
  3. Add some shredded beef or chicken to the quesadilla.
  4. Add some fresh sweet corn to the salsa or quessadilla

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