10 min
15 min

Squash Blossom Quesadilla


  • 4 oz. Cacique® Queso Quesadilla, shredded

  • Olive oil, for cooking

  • 1 medium onion, diced

  • 1 clove garlic, minced

  • 1 poblano pepper, roasted, peeled, seeded, and diced

  • 10 individual fresh squash blossoms, or 2 cups of sliced zucchini

  • ½ cup chicken stock

  • 3 sprigs fresh epazote, or cilantro, finely chopped

  • Salt and freshly ground black pepper

  • 4 (10-inch) flour tortillas

Preparation Method
Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.

To compose the quesadilla, lay 2 of the tortillas on a flat surface.  Distribute the cheese equally on both tortillas. Then, spread ½ of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
Have you tried Cotija?
Discover various ways to elevate
everyday recipes with Cotija cheese.
Here are a few similar recipes you may enjoy