Squash Blossom Quesadillas (de Flor de Calabaza) #ThrowbackThursday

Buttery flour tortillas stuffed with fresh squash blossoms and lots of ooey, gooey melted cheese.

It's fall, ya'll! And with fall comes an abundance of freshly cut flores de calabaza (squash blossoms). Cooking with squash blossoms might seem intimidating, but trust me when I say that there is nothing easier than cooking with this beautiful and vibrant flower. One of the easiest squash blossom recipes I know is Quesadillas de Flor de Calabaza. All you need are three ingredients; squash blossoms, cheese, and flour tortillas. It's that simple. Of course, I like to add a little butter to mine to give the quesadillas their golden hue. Squash Blossom Quesadillas make for a light and delicious meal for breakfast, lunch, or dinner. Dress them up with your favorite salsa, guacamole, or sour cream.

Quesadillas de Flor de Calabaza

Ingredients:

• 1 pound squash blossoms, stems and stamens removed
• 2-1/2 to 3 cups shredded Oaxaca or mozzarella cheese 
• 12 flour tortillas
• Butter (optional) 

Directions:
Rinse the squash blossoms with cold water. Pat dry with paper towels; set aside.

Heat flour tortillas on a comal or non-stick skillet over medium heat until soft and pliable. Sprinkle about 3 tablespoons of shredded cheese over each tortilla. Top with 4 to 6 squash blossoms. Fold tortillas in half.

Melt 1 tablespoon of butter on a comal or non-stick skillet over low heat. Cook two quesadillas at a time over low heat, turning once the underside is lightly golden, until the cheese has completely melted. Continue with remaining quesadillas, adding more butter if necessary. Serve quesadillas with your favorite salsa, guacamole, and/or sour cream. Enjoy!


Receta en español 


*This post was originally posted on July 14, 2011, but as part of my new monthly #ThrowbackThursday series I'm showing a little love to posts that have either not gotten much love or have gotten lost in the shuffle. 

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