Squash Blossom Quesadillas

Recipe adapted from Terri Wahl

Squash Blossom Quesadillas
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Squash Blossom Quesadillas
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Cook Time
Total time: 30 minutes
  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 1 clove garlic, finely diced
  • 1 roasted poblano pepper, peeled, seeded and diced
  • 10 squash blossoms
  • ½ cup chicken stock
  • 3 sprigs fresh cilantro, finely chopped
  • Salt and freshly ground black pepper, to taste 
  • 4 flour tortillas
  • ¼ pound grated Mexican white cheese (cotija)
  1. In a large skillet, heat the olive oil or butter. Add the onion, garlic and poblano and cook over medium heat until the onions are translucent, about 5 minutes. Add the squash blossoms and deglaze the pan with the chicken stock. Add the cilantro and cook for another 5 minutes until squash blossoms wilt. Season with salt and pepper and let the mixture cool.
  2. Lay two tortillas flat and sprinkle the cheese evenly over both. Spread half of the squash blossom filing over the cheese. Cover with the other tortillas, place on a hot griddle or nonstick ski#et and cook until golden brown, about 3 minutes per side. Cut each quesadilla into quarters and serve.
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