Recipes
Squash Blossom Quesadillas with Pasilla Chili Powder
Author:
Ren Rossini
Servings
2
Prep Time
5-10 minutes
Cook Time
8-10 minutes
"Squash blossoms are a beloved ingredient around the world, but my favorite way I’ve eaten them is in a quesadilla in Oaxaca, Mexico. These quesadillas are quick to make and perfect for lunch, a light dinner, or a snack with a cold beer."
Ingredients
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8–10 fresh squash blossoms, cleaned (remove stems & stamens)
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4 flour or corn tortillas
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1 cup shredded Oaxaca cheese (or mozzarella, if needed)
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1 clove garlic, minced
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1 small white onion, thinly sliced
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1 tsp Pasilla Chili Powder (adjust to taste)
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1 Tbsp olive oil or neutral oil
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Salt, to taste (or Herbs & Garlic blend)
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Optional: crema, sliced avocado, or salsa for serving
Directions
Prep the squash blossoms: Gently clean the blossoms by removing the stems and stamens/pistils inside. Tear larger ones in half if needed.
Sauté the filling: Heat oil in a skillet over medium heat. Add sliced onion and sauté for 3–4 minutes until soft. Add garlic and cook for 1 minute more. Add squash blossoms and a pinch of salt; cook for 1–2 minutes until just wilted. Sprinkle in pasilla chile powder and stir to coat. Set aside.
Assemble the quesadillas: Heat a tortilla on a dry skillet over medium heat. Add a layer of cheese on half the tortilla, then spoon over some of the squash blossom filling. Fold in half and cook 1–2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas.
Serve: Slice and serve warm with a drizzle of crema, salsa, or avocado on the side.