Appetizer: Mexico – Morelos, Central Mexico – Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 12 small corn tortillas (5–6 in / 12–15 cm)
- 12–16 squash blossoms (flor de calabaza), about 3–4 oz (85–110 g)
- 8 oz (225 g) queso Oaxaca (quesillo), shredded
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 serrano chile, seeded and minced (optional), about 0.5 oz (15 g)
- 2 tbsp (30 ml) vegetable oil or lard, plus more for cooking
- 2 tbsp (8 g) fresh epazote leaves, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Lime wedges, for serving
- Salsa verde or pico de gallo, for serving

Instructions

Short Description:
Folded corn tortillas filled with sautéed fresh squash blossoms, melty queso Oaxaca, and aromatic epazote, crisped on a hot comal for a simple Morelos-style starter. Serve hot with salsa and lime wedges.

Regional Notes:
This Morelos version highlights fresh flor de calabaza (squash blossoms) and local melting cheese (queso Oaxaca), and is finished with chopped epazote — a regional herb that gives a characteristic anise-like note uncommon in more generic quesadilla preparations. The filling is lightly sautéed rather than heavily sauced so the blossoms and epazote shine.

1. Clean the squash blossoms: open each blossom and remove the pistil/stamen; discard any browned petals. Rinse quickly under cold water to remove dirt or insects, then pat dry on paper towels.
2. Prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and serrano (if using) and cook 30 seconds, until fragrant.
3. Add the blossoms: roughly chop half the cleaned blossoms and tear the rest into larger strips. Add the blossoms to the skillet and sauté gently for 2–3 minutes until just wilted. Stir in the chopped epazote, season with salt and pepper, then remove from heat and let cool slightly.
4. Warm tortillas: heat a comal or large skillet over medium-high heat. Warm tortillas one at a time for 20–30 seconds per side until pliable; keep wrapped in a clean kitchen towel to stay warm.
5. Assemble quesadillas: sprinkle about 1.5–2 tbsp (15–20 g) shredded queso Oaxaca over half of each tortilla, top with about 1–2 tbsp (15–30 g) of the squash blossom mixture, then add another small sprinkling of cheese and fold the tortilla over to close.
6. Cook until golden and melty: add 1 tsp (5 ml) oil to the hot comal or skillet. Working in batches, place folded quesadillas seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is lightly crisp and the cheese is melted. Add a little more oil as needed between batches.
7. Serve: transfer to a plate, cut in half if desired, and serve immediately with lime wedges and salsa verde or pico de gallo at the side.