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Quesadillas de Flor de Calabaza

Serves 4 to 6 Entree vegetarian

Quesadillas de Flor de Calabaza

Quesadillas de Flor de Calabaza is a staple of Mexico City's everyday cuisine, enticing passersby with its inviting aroma. In family kitchens, this dish is lovingly prepared with an emphasis on straightforward, bold flavors. It's a comforting presence at the table, bridging the gap between the simplicity of home cooking and the rich culinary traditions of the city.

The delicate squash blossoms bring a subtle earthiness, perfectly paired with the creamy, melt-in-your-mouth texture of queso Oaxaca. Serrano chiles add a gentle heat, while epazote provides a unique herbal note. Wrapped in a tender masa harina shell, these quesadillas are best enjoyed with a generous drizzle of salsa verde, each bite a harmonious blend of flavors and textures.

Ingredients

  • 500 g (4 cups)masa harina — mixed with 3 cups warm water
  • 400 g (14 oz)squash blossoms — stems and pistils removed
  • 300 g (10 oz)queso Oaxaca — torn into strings
  • 1/2white onion — finely chopped
  • 2serrano chiles — minced
  • 1 sprigepazote — chopped
  • 3 tbspbutter or neutral oil
  • 1 cupsalsa verde — to serve
  • 1 tspfine salt

Method

  1. Begin by finely chopping 1/2 white onion and 2 serrano chiles. Heat 3 tablespoons of butter or neutral oil in a large skillet over medium heat. Once the butter has melted and is slightly sizzling, add the chopped onion and chiles along with 1 sprig of epazote. Sauté until the onion becomes translucent and the chiles are softened, releasing their aroma.
  2. Gently clean 400 g (14 oz) of squash blossoms by removing the stems and any tough parts. Add the blossoms to the skillet with the onion mixture. Cook, stirring occasionally, until the blossoms collapse and darken, which should take on a tender texture and a deeper color.
  3. In a large bowl, combine 500 g (4 cups) of masa harina with 1 teaspoon of fine salt. Gradually add water, a little at a time, kneading until you achieve a soft, pliable dough. Divide the dough into small balls, roughly the size of a golf ball.
  4. Place each dough ball between two sheets of plastic, such as a cut-open plastic bag or plastic wrap. Use a tortilla press or a flat-bottomed pan to press the dough into thin rounds, about 1/8 inch thick. If the dough cracks, add a bit more water to keep it soft.
  5. Preheat a comal or a large, flat skillet over medium-high heat. Lay one masa round on the hot surface. Spoon a generous amount of the squash blossom filling onto one half of the round, then top with a portion of 300 g (10 oz) of shredded queso Oaxaca.
  6. Fold the masa over the filling to form a half-moon shape. Press the edges gently to seal. Cook until the underside develops brown speckles, then carefully flip the quesadilla. Continue cooking until the other side is similarly speckled and the cheese inside has melted and pulls into strings.
  7. Remove the quesadilla from the comal and serve immediately with a side of 1 cup salsa verde. Enjoy while the quesadilla is hot and the cheese is still gooey, capturing the essence of a freshly made Mexican meal.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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