Eating flowers — squash blossom quesadillas

Another Sunday Market in La Cruz and another bunch of squash blossoms too beautiful to eat. I could have looked at their vase on the kitchen counter all week, but eat them we did when I made squash blossom quesadillas for lunch, using fresh corn tortillas, queso fresco from the Sunday market, poblano chile strips and epazote leaves.

Squash — calabaza — were cultivated in pre-Hispanic Mesoamerica, and then spread throughout the world with the arrival of the Spanish. Classic Mesoamerican clay pots mimic large squash in design, and are still seen in contemporary Mexican art work. We have a beautiful copper pot from Santa Clara del Cobre, hammered into a calabaza form.

Before chopping up the flowers, I inhaled their aroma. They smelled of squash, pumpkin and earth, like a garden. The colorful flowers add a delicate flavor that is easily overpowered, so go light on the onion and garlic. Use whatever cheese you have on hand, but the classic cheese for quesadillas is string cheese from Oaxaca. Today I used fresh cheese from the market, but other possibilities include Muenster, Monterey Jack, or even cheddar.

Squash Blossom Quesadillas

  • 2 tablespoons olive oil
  • 2 small bunches squash blossoms, all but 1″of stem removed, chopped; enough to measure 2 cups
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • salt to taste
  • 1 poblano chile, roasted, peeled and cut into strips
  • 6 oz. cheese, thinly sliced
  • 8 epazote leaves (optional)
  • 8 corn tortillas
  1. Heat oil in a medium skillet over medium-low heat. When hot, add onion and cook for 3 minutes, or until translucent.
  2. Add squash blossoms and garlic, and cook until blossoms are wilted.
  3. Remove from heat and salt to taste.
  4. Heat an oiled griddle over medium heat. Place four tortillas on griddle and evenly divide squash blossom mixture among them. Add strips of poblano chile, thinly sliced cheese, and two epazote leaves to each quesadilla. Cover each one with a second tortilla.
  5. Cook about 3 minutes per side, or until brown, toasty spots appear on the tortillas and the cheese melts.
  6. Cut into halves or quarters and serve hot. (Cold left-overs are delicious.)

Notes:

North of the border, flour tortillas are often used for quesadillas, but corn tortillas are more common in Mexico.

This may be heresy to a Mexican cook, but building quesadillas in my kitchen is like making a sandwich: anything goes. I have made great quesadillas with left-over brown rice, steamed greens, a bit of steak from last night’s dinner, whatever cheese is on hand, even cottage cheese.

Epazote (Teloxys ambrosioides), also known as Mexican Tea or Wormseed, is a bitter herb used to season black beans, quesadillas and empanadas. A few months ago, I found it in a Mexican market in Minneapolis, and I hear it is becoming more common in U.S. supermarkets that cater to a Hispanic clientele. A native of Mexico, it is not eaten raw, and may be an acquired taste. There is no substitute.

A bit of etymology: calabaza is from the Persian word kharbuz, meaning melon, and the French word calabase, later calabash, is of Spanish origin.

Protected by Copyscape Duplicate Content Check
MyFreeCopyright.com Registered & Protected
Share

22 thoughts on “Eating flowers — squash blossom quesadillas

  1. Iris

    Thanks for blogging about this. It been years since I had thought about these quesadillas. I really appreciate you sharing what you have learned about the culture and its foods.

  2. Pingback: Corn tortillas, old world and new « Cooking in Mexico

  3. Pingback: Chilaquiles — tortillas and eggs with salsa verde « Cooking in Mexico

  4. Pingback: Champandongo from “Like Water for Chocolate” « Cooking in Mexico

  5. Pingback: Chipotle Mozzarella Cheese Spread for a World Cup Game « Cooking in Mexico

    1. There are so many different varieties of squash here in Mexico, each with flowers of different shapes and features. There is no telling what type of squash produced your flowers. I think that our local organic grower (from whom I bought these blossoms) is growing a variety that produces particularly nice flowers.

  6. Again, great photos! Love the second one.

    A friend of mine brought me squash blossom and epazote “quesadillas” (sin el queso) – my first taste of epazote, and I loved it. :) A unique flavor, now we grow it and use it lots.

    1. I have grown to like epazote very much. I have not found any seeds for it, but I should ask around. It has such a unique flavor, like nothing else.
      Thank you for the compliment on the photos. Sometimes I can spend more time taking pictures than cooking! This was one of those times.

  7. Those look so good! Believe it or not I saw some squash blossoms at our local Whole Foods about a month ago, but silly me didn’t pick them up and I’ve never seen them again :( Lesson learned you bet I’ll snatch them next time!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s