Quesadillas De Flor De Calabaza

4 servings
15 min

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This Quesadillas de Flor de Calabaza is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.

Before you make Quesadillas de Flor de Calabaza, make sure to keep the zucchini blossoms in the fridge until right before you need to use them. Use your hands to rip off the stem and the center bud that holds the pollen. Discard the stems and pistils.


How to make Quesadillas de Flor de Calabaza

In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Stir In the roasted bell pepper, and sauté for 2 minutes. Throw in the zucchini blossoms and sauté for 10 minutes. Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes.


In another pan, heat up the corn tortillas on both sides for 2-3 minutes each. Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco. Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.


  • The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
  • Feel free to throw in a minced jalapeno with the garlic if you like some extra spice

Other dishes to try
  • TOMATO, EGG, AND CHEESE ON A NOPAL
  • CHILAQUILES VERDES
  • HUEVOS RANCHEROS

Quesadillas De Flor De Calabaza

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients


  • 12 squash or zucchini blossoms
  • 2 tablespoons oil
  • 1 cup mozzarella or Oaxaca cheese
  • 2 tablespoons minced garlic
  • ¼ cup roasted bell peppers
  • 1 roma tomato, grated
  • ¼ cup chopped cilantro
  • 6 corn tortillas
  • Salt
  • Sliced avocado

Instructions


In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Add the roasted bell pepper, and sauté for 2 minutes. Add the zucchini blossoms and sauté for 10 minutes. Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes.
In another pan, heat up the corn tortillas on both sides for 2-3 minutes each.
Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco.
Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.
Serve with sliced avocado.

Tips

  • The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
  • Feel free to throw in a minced jalapeno with the garlic if you like some extra spice

Maxine
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