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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 2 cups (480 g) fresh masa (masa fresca), made from nixtamalized corn
- 1/4 cup (60 ml) warm water, if needed to adjust masa consistency
- 1/2 tsp (2.5 g) fine salt
- 2 tbsp (30 ml) lard or vegetable oil, divided
- 12–16 fresh squash blossoms (flor de calabaza), approx. 12 oz (340 g), stems removed and pistils discarded
- 1 small white onion, finely chopped, about 1/2 cup (60 g)
- 2 garlic cloves, minced (6 g)
- 1/4 cup (10 g) fresh epazote leaves, chopped
- 8 oz (225 g) queso Oaxaca (quesillo) or another mild melting cheese, shredded
- 1/4 tsp (1.5 g) ground black pepper
- 1/4 tsp (1.5 g) additional salt for filling (adjust to taste)
For serving (optional):
- 1/2 cup (120 ml) Mexican crema
- Lime wedges
- 1/2 cup (120 g) salsa roja or salsa verde
- Chopped fresh cilantro and diced raw white onion or sliced radishes

Instructions

Short Description:
Handmade corn-masa quesadillas filled with sautéed flor de calabaza (squash blossoms), local melting cheese, and bright epazote, cooked on a hot comal until the masa is tender and the cheese is melted.

Regional Notes:
This Tlaxcala version uses fresh corn masa (masa fresca) for thin, tender tortillas and emphasizes local ingredients: abundant flor de calabaza, melting regional cheese (queso Oaxaca/quesillo), and fresh epazote—a herb that gives the filling its characteristic central-Mexico flavor. Unlike some regions that use flour tortillas or only cheese, these quesadillas highlight the squash blossom and epazote combination.

1. Clean the squash blossoms: open each blossom, remove and discard the pistil, then rinse gently and pat dry. Tear larger petals into 1–2 inch pieces.
2. Make the filling: heat 1 tbsp (15 ml) lard or oil in a 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 squash blossoms and chopped epazote to the skillet. Sauté 3–5 minutes until blossoms are wilted but still tender. Season with 1/4 tsp (1.5 g) salt and 1/4 tsp (1.5 g) black pepper. Remove from heat and let cool slightly.
4. Stir about half of the shredded queso Oaxaca into the cooled blossom mixture so it binds the filling. Reserve the remaining cheese for assembling.
5. Prepare masa tortillas: place the fresh masa in a bowl, sprinkle 1/2 tsp (2.5 g) salt over it, and knead briefly. If the masa is dry or cracks when pressed, add up to 1/4 cup (60 ml) warm water a tablespoon at a time until it is soft and pliable but not sticky.
6. Divide the masa into 12 equal pieces (about 1.5 oz / 45 g each) and form into smooth balls. Keep covered with a damp cloth to prevent drying.
7. Press each ball into a 5–6 inch (12–15 cm) tortilla using a tortilla press lined with plastic, or roll between plastic sheets with a rolling pin. Heat a comal or heavy skillet over medium-high heat until very hot.
8. Cook one tortilla on the dry comal for about 30–45 seconds per side to set, then remove. To assemble, place about 1.5–2 tbsp of the blossom-cheese filling on one half of the tortilla, sprinkle with additional shredded cheese, fold the tortilla in half to enclose the filling, and press gently.
9. Heat 1 tsp (5 ml) lard or oil on the comal and cook each folded quesadilla 1–2 minutes per side, pressing lightly with a spatula, until the masa has light golden spots and the cheese is melted inside. Repeat with remaining tortillas and filling.
10. Serve hot as an appetizer, garnished with crema, lime wedges, salsa, and optional cilantro, diced onion, or radish slices.