What Are Quesadillas de Flor de Calabaza?
Quesadillas de flor de calabaza are a beloved Mexican street food made with delicate squash blossoms, melty cheese, and freshly made corn tortillas. The combination of earthy masa, fresh vegetables, and gooey cheese makes this dish light, flavorful, and deeply comforting.
Ingredients You’ll Need
(Makes 8 quesadillas)
For the Handmade Tortillas:
- 2 cups masa harina (corn flour for tortillas)
- 1 ¼ cups warm water (more if needed)
- ½ tsp salt
For the Filling:
- 2 cups fresh flor de calabaza (squash blossoms), cleaned and stems removed
- 1 cup Oaxaca cheese or mozzarella, shredded
- 1 tbsp butter or oil
- ¼ cup white onion, finely chopped
- 1 serrano chile (optional), sliced
- Salt, to taste
Step-by-Step Instructions
Step 1: Prepare the tortilla dough
In a bowl, mix masa harina, salt, and warm water until you have a smooth, pliable dough. Cover with a damp towel and let rest for 5 minutes.
Step 2: Make the tortillas
Divide dough into 8 equal balls. Using a tortilla press or rolling pin between two sheets of plastic, flatten each ball into a thin tortilla.
Step 3: Cook the filling
In a skillet over medium heat, melt butter or heat oil. Add onion and chile, cooking until fragrant. Add the squash blossoms, season with salt, and cook for 2–3 minutes until just wilted. Remove from heat.
Step 4: Assemble the quesadillas
Preheat a comal or skillet. Place a raw tortilla on the hot surface, sprinkle with cheese, add a spoonful of the flor de calabaza filling, and fold in half.
Step 5: Cook the quesadillas
Cook each side for 2–3 minutes until the tortilla is cooked through and the cheese is melted. Serve hot.
Tips for Perfect Quesadillas de Flor de Calabaza
- Use fresh masa if available for a more authentic flavor.
- Don’t overcook the blossoms to keep their delicate flavor and texture.
- Serve with fresh salsa or guacamole for added freshness.
Final Thoughts
Now you know how to make quesadillas de flor de calabaza with handmade tortillas, a dish that brings the taste of Mexican markets straight to your kitchen. Perfect for breakfast, lunch, or a light dinner, these quesadillas are a wholesome, fresh, and satisfying treat.
Quesadillas de Flor de Calabaza
Ingredients
- For the Handmade Tortillas:
- 2 cups masa harina corn flour for tortillas
- 1 ¼ cups warm water more if needed
- ½ tsp salt
- For the Filling:
- 2 cups fresh flor de calabaza squash blossoms, cleaned and stems removed
- 1 cup Oaxaca cheese or mozzarella shredded
- 1 tbsp butter or oil
- ¼ cup white onion finely chopped
- 1 serrano chile optional, sliced
- Salt to taste
Instructions
- In a bowl, mix masa harina, salt, and warm water until you have a smooth, pliable dough. Cover with a damp towel and let rest for 5 minutes.
- Divide dough into 8 equal balls. Using a tortilla press or rolling pin between two sheets of plastic, flatten each ball into a thin tortilla.
- In a skillet over medium heat, melt butter or heat oil. Add onion and chile, cooking until fragrant. Add the squash blossoms, season with salt, and cook for 2–3 minutes until just wilted. Remove from heat.
- Preheat a comal or skillet. Place a raw tortilla on the hot surface, sprinkle with cheese, add a spoonful of the flor de calabaza filling, and fold in half.
- Cook each side for 2–3 minutes until the tortilla is cooked through and the cheese is melted. Serve hot.