Lunch · 30 min · mexican

Quesadillas de Flor de Calabaza

Corn tortillas does the heavy lifting here, with squash blossoms rounding it out. A Mexican lunch that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 8 Corn tortillas
• 1 lb Squash blossoms
• 2 cups Oaxaca cheese
• 1/2 White onion
• 2 cloves Garlic
• 1/4 cup Epazote
• 2 tbsp Butter
• 1 cup Salsa verde

Steps

1. Trim the squash blossoms, removing the stems and bitter stamens, and slice them into ribbons.
2. Sauté the onion and garlic in butter 3 minutes, then wilt in the blossoms and epazote for 2 minutes — they collapse fast. Season with salt.
3. Warm the tortillas on the comal, blanket half of each with Oaxaca cheese and the blossom mixture, and fold.
4. Cook 2 minutes per side until the tortilla crisps in spots and the cheese melts completely.
5. Rest 1 minute so the cheese sets slightly.
6. Serve hot with salsa verde. Delicate, floral, and gone in minutes.

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