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Mexican

Squash Blossom Quesadillas

Classic Mexican quesadillas filled with squash blossoms, onion, epazote, and melting Oaxaca cheese.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Squash Blossom Quesadillas

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Twenty minutes. The blossoms wilt in a couple of minutes, and the quesadillas take only as long as the cheese needs to melt.

Method

  1. Heat the measured oil in a pan and sauté the onion until softened, then add garlic and cook briefly.

  2. Add the squash blossoms, epazote, and salt, then cook just until the blossoms wilt and any excess moisture evaporates.

  3. Place cheese and the squash blossom filling on one side of each tortilla, then fold the tortillas closed.

  4. Cook the folded quesadillas on a hot pan until the tortillas are lightly toasted and the cheese has melted.

  5. Rest briefly, then serve warm so the filling stays soft and the cheese remains stretchy.

How to tell it's done

The tortilla should be lightly crisp at the edges, with melted cheese and tender blossoms inside.

Getting it right

Tip

Cook the blossoms quickly; overcooking makes the filling watery and dulls their delicate flavor.

What to serve it with

Serve with salsa verde or a simple tomato salsa for a light snack or lunch.

Common mistakes

The quesadilla is soggy inside.
Cook the moisture out of the blossoms before they go near a tortilla. Squash blossoms hold more water than they look, and a wet filling steams the tortilla from the inside.
The tortilla cracks when folded.
Warm it first. A corn tortilla straight from the packet will split along the fold every time; a few seconds on a hot dry pan makes it pliable.

Substitutions

  • Epazote — If epazote is unavailable, omit it rather than replacing it with a strong unrelated herb.

Storing and reheating

Eat straight away — the tortilla softens as the cheese cools. The blossom filling keeps two days in the fridge and is the part worth making ahead. Squash blossoms themselves are best used the day they are bought.