When I see baskets of squash blossoms at the farmers market I am instantly entranced. They are so lovely and delicate. I want to make a bouquet of them and use it as a centerpiece for some elegant but relaxed outdoor summer dinner party.
Except I’ve never actually hosted a dinner party like that. And I don’t have much need for vegetables that are strictly decorative.
And when I think about what to actually cook with squash blossoms I tend to run out of ideas quickly. Most preparations I’ve seen involve stuffing them and dipping them in batter and deep frying them.
Usually when I bring home a basket of squash blossoms, I have good intentions about figuring out some other way of using them, and a week later, I find them shriveled and sad and toss them out.
Here was a way to get a squash blossom with all the wonderful melty gooey cheese wrapped in a crisp outer layer without needing a vat of hot oil or hours of assembly.
Half of a petite corn tortilla gets sprinkled with some shredded cheese and bits of jalapeño and a pair of squash blossoms are placed on top.
Then the whole thing goes into a hot skillet with a little oil, the unadorned half of tortilla gets folded over and pressed against the melty cheese while the tortilla gets wonderfully crisp and browned in spots.
Topped with a bit of salsa and avocado, these are an incredibly easy little dish with a great balance of textures and flavors, and some pretty squash blossoms peaking out of the top.
I’m pretty sure squash blossoms were born to be in quesadillas. Or at least that’s what’s happening with them in my kitchen.
- 12 squash blossoms
- 6 small corn tortillas, (6-inch is ideal)
- 1 1/2 cups shredded Monterey jack cheese, or your preferred Mexican melting cheese
- 1 jalapeño pepper, seeded and diced
- avocado or guacamole, optional
- Carefully examine your squash blossoms and brush away any dirt or insects, but don’t rinse them (they’re delicate!).
- Heat a large heavy skillet over medium heat. Warm the tortillas in the dry skillet for about 30 seconds or until they are a bit pliable. Remove from skillet.
- Sprinkle half of each tortilla with a few tablespoons of shredded cheese and divide the jalapeño pepper between the tortillas and sprinkle it over the cheese. Arrange two squash blossoms over the cheese so that the edge of the flower is peaking out over the edge of the tortilla.
- Add about a tablespoon of neutral oil to the skillet. Carefully transfer one of the prepared tortillas to the skillet, fold the tortilla in half and press with a spatula so that the cheese can hold the whole thing together. Cook for about a minute on each side, until crisp. Repeat with the remaining tortillas.
- Top with salsa and avocado (if using). Eat while warm.
- Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use 10.25-inch Black
- PAPALOTES Chipotle Roasted Tomato Salsa, 15.75 OZ
- Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season
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Amount Per Serving:Calories: 307 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 30mg Sodium: 280mg Carbohydrates: 28g Fiber: 8g Sugar: 10g Protein: 14g