Appetizer: Mexico – Michoacan – 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 fresh corn tortillas (about 4 in / 10 cm)
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 1/2 small white onion, finely chopped (about 50 g)
- 1 serrano chile, finely chopped (or 1 jalapeno) (about 10 g)
- 1 clove garlic, minced (about 3 g)
- 2 cups (about 60 g) squash blossoms (flor de calabaza), cleaned, pistils removed, roughly chopped (about 20 blossoms)
- 1 tbsp (2 g) fresh epazote leaves, chopped (optional but recommended)
- 8 oz (225 g) queso Oaxaca (quesillo), shredded
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1/2 cup (120 g) salsa verde or salsa roja, for serving (optional)

Instructions

Short Description:
Handmade fresh corn tortilla quesadillas filled with wilted flor de calabaza (squash blossoms), melting queso Oaxaca, and a touch of epazote; pan-toasted until crisp and served with lime and salsa. Perfect as a regional starter or snack.

Regional Notes:
This Michoacan version uses fresh corn tortillas and queso Oaxaca (quesillo) and often includes epazote to highlight local flavors and agriculture. Unlike some northern variants that use flour tortillas or different cheeses, these quesadillas showcase seasonal squash blossoms and the soft, stringy Oaxaca cheese common in western Mexico.

1. Clean the squash blossoms: open each blossom, remove and discard the pistil, rinse gently under cold water, and pat dry on paper towels. Roughly chop and set aside.
2. Warm the tortillas: heat a comal or large skillet over medium heat. Lightly warm tortillas for 10–15 seconds per side until pliable, stacking them and keeping them covered in a clean kitchen towel to stay soft.
3. Sauté aromatics: in a medium skillet, heat 1 tbsp (15 ml) of the oil or lard over medium heat. Add the chopped onion and serrano, cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.
4. Cook the blossoms: add the chopped squash blossoms and epazote to the skillet. Sauté gently until the blossoms are wilted and most moisture has evaporated, about 3–4 minutes. Season with 1/4 tsp (1.5 g) salt and a pinch of black pepper. Remove from heat and taste; adjust seasoning.
5. Assemble quesadillas: sprinkle about 1.5 oz (40 g) shredded queso Oaxaca on one half of each warmed tortilla (or on one tortilla for a folded style). Top cheese with about 2–3 tbsp of the squash blossom mixture, then add another 1.5 oz (40 g) cheese on top (this helps the quesadilla seal). Fold tortillas over or place a second tortilla on top if preferred.
6. Pan-toast quesadillas: wipe the skillet clean and return to medium-low heat. Add the remaining 1 tbsp (15 ml) oil or lard and swirl. Cook quesadillas 2–3 at a time, 2–3 minutes per side, pressing gently with a spatula, until tortillas are golden brown and cheese is melted. Drain on paper towels if desired.
7. Finish and serve: cut each quesadilla into halves or quarters. Sprinkle with chopped cilantro and a light pinch of salt. Serve immediately with lime wedges and salsa on the side.
8. Leftover note: if making ahead, keep fillings separate and assemble just before toasting; fresh corn tortillas are best warmed and used promptly.