Squash Blossom Quesadillas

Total Time: 30 minutes
Serves: 4
Squash Blossom Quesadillas
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  • Olive Oil
  • Medium Onion, Chopped
  • Minced Clove of Garlic
  • 1 Poblano Chile, roasted, deseeded and chopped
  • Salt and Freshly Ground Black Pepper
  • 1/2 cup of Chicken Broth
  • Shredded Quesadilla Cheese
  • 10 Fresh Squash Blossoms
  • 3 Sprigs Fresh Epazote, Minced
  • 4 Northgate Flour Tortillas


  1. 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.
  2. Then, add the squash blossoms and deglaze with chicken stock.
  3. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted.
  4. Season with salt and pepper and set aside to cool.
  5. To compose the quesadilla, lay 2 of the tortillas on a flat surface.
  6. Distribute the cheese equally on both tortillas.
  7. Then, spread ½ of the squash blossom filling over the cheese.
  8. 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.
  9. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
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