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Squash Blossom Quesadillas With Oaxaca Cheese
Squash Blossom Quesadillas With Oaxaca Cheese
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Classic Mexican quesadillas with sautéed squash blossoms, garlic, onion, and Oaxaca cheese filling.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 5 cloves of garlic, minced
  • 30 summer squash blossoms
  • 1 teaspoon butter
  • 12 white corn tortillas
  • 8 ounces Oaxaca cheese  (a Mexican string cheese) or Monterey jack cheese, sliced
  • Chopped fresh cilantro for garnish
Instructions:
  • Inspect the squash blossoms for bugs, rinse if needed, and remove the stems. Roughly chop the blossoms, including the stamens.
  • In a large sauté pan over medium-high heat, heat the oil. Sauté the chopped onion for 5 to 6 minutes until translucent, then add the garlic and sauté for an additional minute.
  • Toss in the squash blossoms until coated with the garlic and onions. Cook briefly until the blossoms just wilt. Remove from heat.
  • Heat the tortilla until bubbles form: Heat a large cast iron pan or a large non-stick skillet over medium heat, lightly greased with butter. Cook the corn tortilla for about 30 seconds on each side until bubbles start to appear.
  • Layer the cheese and squash blossom combo: Lay a slice or two of cheese on one side of the tortilla and spoon a tablespoon or two of the squash blossom mixture on top. Fold the other side over the cheese and squash blossoms, using a spatula to press down. Cook until the cheese is melted and the tortilla is lightly browned. If your pan permits, warm up another tortilla simultaneously.
  • Serve: Once the cheese has melted, transfer the quesadilla from the pan. Repeat the process for the remaining quesadillas. Cut each quesadilla into triangles and serve with salsa, chopped fresh cilantro, avocado, black beans, and Mexican queso crema (or thinned sour cream).

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