Name: Squash Blossom Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 tablespoon lime juice; 4 (8-inch/20-cm) corn tortillas; 2⅔ cups (320 g) shredded melting cheese, preferably queso asadero or queso Oaxaca; ½ cup (200 g) thinly sliced zucchini (baby zucchini if available); 16 squash blossoms with stamens removed, plus more to garnish, if available; 2 teaspoons olive oil, plus more for any extra blossoms; Fine sea salt; ¼ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

There’s a time in the early summer when the farmers are thinning their crops and the markets are alight with trumpet-shaped squash blossoms. They look fancy, but they are actually simple to work with. They taste like slightly spicy zucchini, and they are so pretty peeking out from a tortilla blanket.

Ingredients

½ cup (200 g) thinly sliced zucchini (baby zucchini if available)
¼ teaspoon

Americas
Baja California
Sandwich
Spicy
Summer
Central America
Mexico
Gluten-free
Vegetarian

Method

Toss the zucchini in a small bowl with the salt and lime juice. Set aside.

Cover half of each tortilla with about ⅓ cup (80 g) cheese. Lay 4 blossoms on top of the cheese with the petals facing the edge of the tortilla. Cover with ⅓ cup (80 g) cheese and fold the tortilla over. Repeat with the remaining tortillas.

Heat a cast-iron pan over medium heat. Drizzle 1 teaspoon oil int

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Ingredients

Method

Part of