Have tons of squash blossoms in your garden? Girl, same! I’ve been putting them on everything: pizza, sandwiches, and yes, in quesadillas. I can’t take any credit for this. One of my TikTok followers commented on one of my squash blossom videos and told me that growing up in Mexico, her mom used to make her squash blossom quesadillas. That sounded delicious to me so I just had to try it!
This is about as simple as a quesadilla gets: cheese and squash blossoms. I served it with tomatillo salsa, sour cream, and juicy lime wedges. The squash blossoms are delicious in a cheese quesadilla! As always, note that squash blossoms cook down a lot so you can really pack a ton on each quesadilla.
And since so many people wondered how I could “waste” squash blossoms that would turn into squash: these would not have become squash. Male blossoms appear weeks before female blossoms and do not become squash so eat them all! I rinse them inside and out under cold water and wrap them in paper towels and put them in my veggie drawer. They’re okay to hang out in the fridge for a day or two but you want to eat them up as quickly as you can.
Squash blossoms add a lovely sweetness to this quesadilla, which goes beautifully with fresh lime juice. Such a fun way to eat up squash blossoms!
1 cup grated cheese (cheddar/mozzarella blend)
Cilantro or Italian parsley
Serving suggestion: tomatillo salsa, sour cream, lime wedges
- Set a heavy skillet over a medium-low flame to warm up. Grate cheddar and mozzarella cheese.
- Set a tortilla on the skillet. It should be warm but not hot. Sprinkle with a generous amount of cheese. Add squash blossoms. Sprinkle with fresh herbs. Top with more cheese. Set another tortilla on top. Let cook until bottom layer of cheese is melty, about five minutes. Insert spatula under the center of the tortilla and lift up and over quickly to flip it. Let cook on this side until this layer of cheese is melty and quesadilla is warmed through.
- Remove quesadilla to a serving board. Cut into wedges and serve with salsa, sour cream, and lime wedges.