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.
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.
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
2 Epazote leaves*
About 2 tablespoons of lard or vegetable oilto 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!