Recipe: Squash Flower Quesadillas

 

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Quesadillas de Flor de Calabaza Recipe.  Micron ink and watercolor. 2016.

Have you ever had so much zucchini or summer squash you thought you would drown in the abundance?

Well, if you have this problem, you just might be interested in this recipe. It was my go to dish when I eat in Oaxacan markets. Simply divine!

South of the border in Mexico, squash flower (flor de calabaza in Spanish) is found in many dishes, but my favorite by far is quesadillas. Many of the ingredients are easy to find, with the exception of epazote, which is a herb that can be found in some Mexican grocers.

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Hatch green chile. Micron ink and watercolor. 2016.

And the chiles?  Use whatever you have on hand…serrano, hatch green chilies or even mild jalapenos.  Get creative!

I hope this has inspired you to get creative with your summer squash, and also to explore using all parts of the veggie. Complete recipe below.

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**RECIPE**

Ingredients for 6 quesadillas:
  • 6 corn tortillas
  • 12 squash blossoms
  • 1 tablespoon vegetable oil
  • 1 1/2 cup  Oaxaca cheese (or any other melting cheese shredded)
  • 2 tablespoons of finely chopped white onion
  • 1 small garlic clove finely chopped
  • 1 small serrano pepper or other mild pepper (optional)
  • Salt and pepper to taste

    769
    Epazote leaf.
  • 2 Epazote leaves*
  • About 2 tablespoons of lard or vegetable oil
    to grease the griddle.

1. Remove the steam from the flower, place flowers in cold water and gentle rinse. Place over paper towels to absorbed excess water.

2. Heat oil in a skillet over a medium high heat. Add onion, garlic, and pepper of choice  if using. Tossing until onion looks translucent, about 3 minutes. Add Blossoms and season with salt and pepper. Cook, tossing until blossoms are heated through, 2-3 minutes. Remove from heat and stir in the epazote. Slightly cool before using.

3. Place each tortilla on the griddle, sprinkle with cheese, top with filling, and then fold. When golden brown and cheese has started to melt, flip and brown on other side. Wait until cheese is fully melted and allow to cool to touch.

Serve with your favorite sides and enjoy!

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5 Comments Add yours

  1. Chez Shea says:

    Who could resist your lovely recipe and beautiful pictures!

  2. Awesome recipe and lovely sketches, Melissa!!! 🙂 It´s always such a pleasure to see your sketches, too!!! 😀 I hope you´re well! I´m a bit busy and nervous at the moment, cause I´ve got a new job that will start on Monday so probably I´ll have to cut back further on blogging but will always try to check out your wonderful blog 😀 Have a great weekend! xxxxxxxxx

    1. missyjean says:

      Thanks so much! I am doing well, busy too. Trying to do a bit of job switching myself, but touching bases here. I am so glad we connected, and I feel like you are my secret super power supporter! 🙂

      Hoping the new job is going well!

      1. Aww – that´s such a lovely thing to say, I always wanted to be a secret super power supporter – it´s like being a special kind of super-hero!!! 😀
        Job switching seems to be THE thing everyone has to do at one point or another in their life, isn´t it? I really hope it works out perfectly for you, Melissa!!! Keep my fingers crossed! 🙂 Wish you a beautiful and inspiring weekend, my dear friend 😀 xxxxx ❤

  3. Once when we had joined a CSA, it was an abundance of eggplants every week; much more than what we could consume. We cooked with eggplants every day. The freezer was full of it. We gave some away. Finally, we started to hate eggplants. We also left the CSA since they did not allow us to chose other vegetables. Love your sketch!

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