Entree: Mexico – Bajio Mexico, Queretaro – Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 9 min

Total 30 min

Ingredients

- 8 corn tortillas, 5–6 in (12–15 cm) each
- 8 oz (225 g) queso Oaxaca, torn or shredded
- 2 cups (approx. 60 g) flor de calabaza (squash blossoms), rinsed, pistils removed, petals roughly chopped
- 1 cup (240 g) refried pinto beans (frijoles refritos), warm
- 1 small white onion, finely chopped, about 3 oz (85 g)
- 2 cloves garlic, minced, about 6 g
- 2 serrano chiles, thinly sliced (adjust for heat), about 14 g
- 1 tbsp (15 ml) vegetable oil (or rendered pork fat/lard)
- 1 tbsp (15 g) unsalted butter (optional, for richer flavor)
- 1 tbsp (6 g) fresh epazote, chopped (optional; authentic herb often used with squash blossoms)
- Salt to taste, about 1/2–1 tsp (2.5–5 ml)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/2 cup (120 ml) Mexican crema or sour cream, for serving
- 1 cup (240 ml) salsa roja or salsa verde, for serving
- 1 large avocado, sliced, about 200 g
- 2 limes, cut into wedges

Instructions

Short Description:
Folded corn tortillas filled with sautéed flor de calabaza (squash blossoms), refried beans, and melty queso Oaxaca, cooked on a hot comal for crisp edges and a soft, cheesy interior. Served with crema, salsa, avocado, lime, and cilantro for a complete main-course meal.

Regional Notes:
This Bajio/Queretaro version centers on locally gathered flor de calabaza and queso Oaxaca, cooked simply on a comal (traditional flat griddle) rather than deep-fried or baked. The use of refried pinto beans alongside the blossoms and Oaxaca cheese gives the quesadillas enough protein and starch to serve as an entree, reflecting central Mexico home-style servings.

1. Clean the squash blossoms: gently open each blossom, remove the pistil/stamen, and rinse briefly. Pat dry and roughly chop the petals; set aside.
2. Warm the refried beans in a small saucepan over low heat; keep covered and on very low heat so they stay spreadable.
3. Heat a comal or heavy skillet over medium heat until hot. Add the vegetable oil and butter. Sauté the chopped onion until translucent, about 3–4 minutes.
4. Add the minced garlic and sliced serrano; cook 30–45 seconds until fragrant. Stir in the chopped flor de calabaza and epazote (if using) and cook just until the blossoms wilt and release moisture, 2–3 minutes. Season with salt to taste. Remove from heat.
5. Assemble quesadillas: keep the comal over medium heat. Lightly warm each tortilla for a few seconds on the comal so it becomes pliable. Spread about 2 tbsp (30 g) warm refried beans over half of each tortilla, leaving a small edge.
6. Top the beans with a generous pinch (about 1–1.5 oz / 30–45 g) of torn/shredded queso Oaxaca and about 2–3 tbsp (15–20 g) of the sautéed squash blossom mixture.
7. Fold the tortilla in half to enclose the filling. Place the folded quesadilla on the hot comal and cook 1.5–2 minutes per side, pressing gently with a spatula, until the tortilla has golden, slightly crisp spots and the cheese has melted. Repeat with remaining tortillas, adding a little oil to the comal if needed.
8. Keep finished quesadillas warm on a low oven tray or covered plate. When ready to serve, cut each in half if desired and arrange on a platter.
9. Serve each portion (2 quesadillas per person) with a dollop of Mexican crema, sliced avocado, chopped cilantro, lime wedges, and salsa on the side for squeezing and spooning. Adjust salt and chiles at the table.