Zucchini Blossom Quesadillas | Quesadillas de flor de calabaza
 
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Zucchini blossoms are not only edible they are fantastic in quesadillas. Try this traditional Mexican way of cooking and eating flor de calabaza (or zucchini flowers) and you'll be amazed at the deliciousness.
Author:
Recipe type: Lunch, Appetizer
Cuisine: Mexican, Vegetarian
Serves: 6 quesadillas
Ingredients
  • 2 bunches of zucchini blossoms (mine were a total of 18 flowers, but since they wilt the more the better)
  • 6 regular-sized corn tortillas
  • around 300 grams 10 oz of Oaxaca cheese, pulled apart into strands (substitute with Chihuahua cheese if necessary)
  • one large jalapeño or one whole habanero pepper for extra heat, finely chopped* (optional)
  • ¼ wedge of a medium onion (either white or brown onion), finely chopped
  • two whole cloves of garlic, finely minced
  • one Tablespoon of olive oil or vegetable oil of choice
  • fine sea salt, to taste
  • salsa of choice for serving**
Instructions
Prepare the Zucchini Blossoms:
  1. These flowers are very fragile and I highly suggest not taking them out of the fridge until right before using -- also, try to cook them the same day they were purchased.
  2. Grab one blossom and very carefully begin to rip off the little furry green stems that go all the way around the blossom. Now ever so gently rip the blossom down towards the stem, use your fingers to rip it off and separate it from the stem and the centre bud that holds the pollen. Discard the stem and set the separated blossom aside, repeat until all of the flowers have been prepared.
  3. Rinse them under slow running water then place on top of paper towels to drain off all the excess water. Once dry chop the blossoms into large even-sized pieces and set aside.
Prepare the Quesadillas:
  1. Make sure that you have everything ready to go and that you heat up a griddle or a large pan to cook the quesadillas.
  2. In a separate pan heat the oil and once hot add the onion, cook until soften before adding the chopped pepper bits and the minced garlic. Drizzle a little bit of fine sea salt over the ingredients and cook until everything is soft, once that is the case you can add the chopped zucchini blossoms and saute just until wilted. Turn heat off and set aside.
  3. Heat up the griddle or large clean pan over medium heat, and once it is hot place one corn tortilla on it. Allow to cook for a minute, flip it over and add some Oaxaca cheese to one half of the tortilla -- you can add as much or as little cheese as you'd like. When the cheese has begun melting spoon in a tablespoon or so of the zucchini blossom mixture, carefully fold the empty half of the tortilla over the filled half. Allow the quesadilla to cook for another minute or so to allow the cheese to throughly melt. The whole cooking process should only take 5 to 8 minutes. Serve the quesadillas with your favourite Mexican salsa.
Notes
*The chilies are entirely optional but do give a good flavour to the quesadillas. The milder jalapeño may be made even less spicy by removing the seeds and entire insides. This too can be done to the super spicy habanero pepper.

**If you don't add chilies to the mixture I highly suggest serving with some salsa. You can try this salsa verde (green salsa) recipe..
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/zucchini-blossom-quesadillas-quesadillas-de-flor-de-calabaza/