Zucchini Blossom Corn Shrimp Quesadillas
Quesadillas are hands down one of my favorite Mexican classics. They make for a quick weekly lunch or dinner at our house. In the summer, I look forward to making zucchini blossom, corn, and shrimp quesadillas when zucchini blossoms and corn are at their best! If you can’t find zucchini blossom, squash blossom is the perfect substitute.
First, the shrimp are sauteed with chipotle powder, onion, and garlic, which add a sweet smokiness to the quesadillas. Then, they’re sandwiched between two tortillas with grated Cacique Panela cheese, fresh corn kernels, and zucchini blossoms. Normally a large tortilla is laid flat, filled with cheese, then folded over to seal, but I like to make mine with two small tortillas and let the filling melt and develop a nice crispiness.
The tortillas can be served with crumbled Cacique queso fresco, cilantro, Serrano chile peppers, fresh lime wedges, and flavored sour creams, like the Cacique cilantro lime sour cream, spicy jalapeno sour cream, or chipotle sour cream. These zucchini blossom corn and shrimp quesadillas are easy to put together and make a nourishing and delicious meal.
WHAT YOU NEED
- 8 6-inch flour tortillas
- 16 zucchini blossoms, stamens removed and torn
- 1 cup fresh corn kernels
- 2 cups Cacique Panela cheese, grated
- 2 tbsps olive oil
- 8 oz shrimp, peeled and deveined
- ¼ cup white onion, chopped
- 2 cloves of garlic, chopped
- 1 tsp chipotle powder
- Salt and freshly ground pepper for seasoning
- ¼ cup cilantro leaves for serving
- Serrano chile peppers for serving
- Lime wedges for serving
- ¼ cup Cacique queso fresco for serving
- Cacique Cilantro Lime sour cream for serving
HOW TO MAKE IT
- In a small skillet, over medium high heat, add olive oil, onion, and garlic, and saute until soft and fragrant, about 3 minutes. Add the shrimp and cook until pink, about 3 minutes. Set aside.
- Place a large cast iron pan over medium high heat. Place a tortilla in the pan. Sprinkle each tortilla with ½ cup of shredded Panela cheese, top with ¼ cup of corn kernels, 4 zucchini blossoms, and shrimp. Season with salt and pepper. Place another tortilla over the top and press down firmly to make a sandwich. Cook the tortillas for 3 minutes then flip them over and cook for another 2 minutes until the cheese has melted and quesadillas are golden and charred. Repeat with the remaining tortillas.
- Move the cooked quesadillas to a chopping board and cut them into quarters. When ready to serve, place the quesadillas on a large plate, sprinkle with queso fresco and serve with cilantro, Serrano chile peppers, and sour cream.
