Appetizer: Mexico – Mexico City – Quesadillas de Flor de Calabaza (Squash Blossom Quesadillas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 30 min

Ingredients

- 12 small corn tortillas (4–6 inch)
- 1/2 lb (225 g) fresh squash blossoms, gently cleaned and pistils removed
- 4 tbsp (60 ml) vegetable oil or lard, divided
- 1 small white onion (about 4 oz / 110 g), finely chopped
- 1 clove garlic (about 3 g), minced
- 1–2 serrano chiles, finely chopped (optional)
- 6 oz (170 g) Oaxaca cheese (quesillo) or panela, shredded (optional)
- Salt, to taste
- Fresh cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
- Salsa roja or salsa verde, for serving (optional)

Instructions

Short Description:
Light, savory quesadillas filled with sautéed fresh squash blossoms, lightly seasoned onion and garlic, and optional melty Oaxaca cheese. Cooked on a hot comal (griddle) until the tortilla is slightly crisp and the filling is tender.

Regional Notes:
This Mexico City version highlights abundant fresh flor de calabaza (squash blossoms) and is traditionally cooked on a comal; locally they may be made with or without cheese depending on preference. The filling is simple and bright, often served with lime and a salsa on the side rather than heavy accompaniments.

1. Clean the squash blossoms: open each blossom, remove the stamen/pistil and any tough parts, and gently wash; pat dry and roughly chop larger blossoms so pieces fit well in tortillas.
2. Heat 1 tbsp (15 ml) oil in a skillet over medium heat (or warm your comal). Add the chopped onion and a pinch of salt and sauté until translucent, about 3–4 minutes.
3. Add the garlic and serrano (if using) and cook 30–45 seconds until fragrant. Add the chopped squash blossoms, season with a little salt, and sauté just until they wilt and release moisture, about 2–3 minutes; remove from heat and set aside.
4. Warm a comal or heavy skillet over medium-high heat. Lightly brush both sides of a tortilla with a little oil (about 1/2 tsp / 2.5 ml) and place on the comal.
5. On one half of the tortilla, place about 2 tbsp of the squash blossom filling and 1–2 tbsp of shredded cheese if using. Fold the tortilla over to form a semicircle and press gently. Cook until the underside has light brown spots and the edge is crisp, about 45–60 seconds.
6. Flip and cook the other side until golden and the cheese (if used) is melted, another 45–60 seconds. Transfer to a plate and keep warm in a clean towel while you finish the rest, adding oil to the comal as needed (use remaining oil).
7. Serve warm, garnished with cilantro and lime wedges, with salsa roja or salsa verde on the side. Enjoy as an appetizer—three quesadillas per person is typical for sharing.