Squash Blossom Quesadillas

by V & V Supremo Foods, Inc.

3.00

15 Min

Servings

ingredients

Squash Blossom Quesadillas (Sincronizadas de Flor de Calabaza) are one of the most representative Mexican quesadillas of the season. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with our Chihuahua® Brand Quesadilla Cheese that makes these quesadillas a great summer dish.

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Ingredients

2 bunches (approx. 2 cups)

fresh squash blossoms, stems and stamen removed

2 bunches (approx. 2 cups) fresh squash blossoms, stems and stamen removed
1 Tbsp. + 1 tsp.

vegetable oil, divided

1 Tbsp. + 1 tsp. vegetable oil, divided
¼ cup

white onion, fine dice

¼ cup white onion, fine dice
1 clove

garlic, crushed

1 clove garlic, crushed
⅛ tsp.

ground black pepper

⅛ tsp. ground black pepper
Salt (optional)

Salt (optional)
2 epazote

(wormseed) leaves, rough chop

2 epazote (wormseed) leaves, rough chop
4

(6-inch) corn tortillas

4 (6-inch) corn tortillas
1⅓ cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

1⅓ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

3 Steps to complete

1

Gently wash squash blossoms and place them on paper towels to dry. Roughly chop and set aside until needed.
2

Heat 1 tablespoon oil in a cast iron skillet for 2 minutes over medium heat. Add onion, garlic, and sauté for 1 minute. Add squash blossoms, black pepper, and salt if desired. Sauté blossoms for 1 minute. Remove from heat and mix in epazote. Evenly divide squash blossom mixture into 4 portions.
3

Preheat a nonstick griddle or comal for 1 minute over medium-low heat. The temperature of the skillet is important so that the tortillas do not harden or overcook before the cheese fully melts. Brush tortillas with remaining 1 teaspoon of oil. Warm tortillas for 30 seconds to 1 minute. Flip tortilla and add ⅓ cup Chihuahua® Cheese. Add 1 portion squash blossom mixture and fold tortilla over. Flip occasionally until quesadillas are golden brown on each side and cheese has melted. Serve and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

15 Min
Ingredients :

9

INGREDIENTS:

2 bunches (approx. 2 cups) fresh squash blossoms, stems and stamen removed
1 Tbsp. + 1 tsp. vegetable oil, divided
¼ cup white onion, fine dice
1 clove garlic, crushed
⅛ tsp. ground black pepper
Salt (optional)
2 epazote (wormseed) leaves, rough chop
4 (6-inch) corn tortillas
1⅓ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

DIRECTIONS:

1. Gently wash squash blossoms and place them on paper towels to dry. Roughly chop and set aside until needed.
2. Heat 1 tablespoon oil in a cast iron skillet for 2 minutes over medium heat. Add onion, garlic, and sauté for 1 minute. Add squash blossoms, black pepper, and salt if desired. Sauté blossoms for 1 minute. Remove from heat and mix in epazote. Evenly divide squash blossom mixture into 4 portions.
3. Preheat a nonstick griddle or comal for 1 minute over medium-low heat. The temperature of the skillet is important so that the tortillas do not harden or overcook before the cheese fully melts. Brush tortillas with remaining 1 teaspoon of oil. Warm tortillas for 30 seconds to 1 minute. Flip tortilla and add ⅓ cup Chihuahua® Cheese. Add 1 portion squash blossom mixture and fold tortilla over. Flip occasionally until quesadillas are golden brown on each side and cheese has melted. Serve and enjoy!

Squash Blossom Quesadillas

Notes: