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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 8 fresh small corn tortillas (about 4–5 in / 10–12 cm)
- 20–24 squash blossoms (flor de calabaza), about 7 oz (200 g)
- 8 oz (225 g) queso Oaxaca (quesillo), shredded (or Oaxaca-style string cheese)
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 1 garlic clove, minced (about 3 g)
- 2 tbsp (30 ml) vegetable oil or lard, divided
- 2 tbsp (8 g) fresh epazote leaves, chopped (or 1 tsp dried epazote)
- Salt, to taste (start with about 1/2 tsp / 3 g)
- Freshly ground black pepper, to taste
- Lime wedges, for serving
- Salsa verde or chile de arbol salsa, for serving (optional)
- Mexican crema or lightly salted butter, for brushing (optional)

Instructions

Short Description:
Fresh corn tortillas filled with sautéed flor de calabaza (squash blossoms), melted queso Oaxaca, and a hint of epazote, lightly toasted on a comal for a simple, seasonal starter.

Regional Notes:
This Hidalgo version emphasizes fresh hand-pressed corn tortillas, local flor de calabaza, and queso Oaxaca (quesillo); epazote is often added to the filling for its distinctive aroma. Unlike some regions that fry quesadillas, in Hidalgo they are commonly prepared on a comal or skillet to highlight fresh ingredients.

1. Clean the squash blossoms: remove stems and pistils, open each blossom and gently rinse under cold water to remove grit, then pat dry on paper towels.
2. Heat 1 tbsp (15 ml) oil in a medium skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Add the chopped squash blossoms and chopped epazote to the skillet. Sauté, stirring, until blossoms are wilted and tender, about 3–4 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. Stir the shredded queso Oaxaca into the warm blossom mixture until evenly combined, reserving about 1/4 cup (25 g) cheese for finishing.
5. Warm a comal or heavy skillet over medium-high heat. Warm each corn tortilla briefly on the comal until pliable, about 20–30 seconds per side.
6. Assemble and cook: brush the comal lightly with the remaining 1 tbsp (15 ml) oil or a little butter. Place one warmed tortilla on the comal, sprinkle a thin layer of reserved cheese, add about 2–3 tbsp filling (enough to keep quesadilla thin), fold the tortilla over or top with a second tortilla, and press gently. Cook until the tortilla is golden and the cheese begins to melt, about 1–2 minutes per side, flipping once. Repeat with remaining tortillas and filling.
7. Transfer cooked quesadillas to a plate, brush lightly with crema or butter if desired, and cut in half. Serve hot with lime wedges and salsa on the side.