Quesadillas De Flor De Calabaza

Quesadillas De Flor De Calabaza

Masa pockets filled with squash blossoms, melty cheese, and a hit of epazote.

Total 45 min Makes 4 servings Calories 335/serving

Dietary

Vegetarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These handmade corn masa quesadillas are griddled until crisp and filled with sautéed squash blossoms, melted Oaxaca cheese, and fragrant epazote. A staple of Mexican street food stalls and home kitchens alike, they make a satisfying light lunch or appetizer with a side of salsa verde.

Ingredients

  • 2 cups masa harina
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for cooking
  • 2 cups squash blossoms (flor de calabaza), stems and sepals removed, roughly chopped
  • 1 tablespoon butter
  • 1/2 cup white onion, finely chopped
  • 1 clove garlic, minced
  • 2 sprigs fresh epazote leaves, chopped
  • 1 serrano chile, finely chopped (optional)
  • 1 1/2 cups Oaxaca cheese, shredded
  • 0 salt and pepper, to taste
  • 1/2 cup salsa verde, for serving
  • 1/4 cup Mexican crema, for serving

Method

  1. In a large bowl, mix the masa harina and salt. Add the warm water and 2 tablespoons of oil, kneading until a smooth, soft dough forms that doesn't crack at the edges. Cover with a damp towel and let rest 15 minutes.

  2. Melt the butter in a 9-inch skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes.

  3. Add the garlic and serrano chile to the skillet and cook until fragrant, about 1 minute.

  4. Add the chopped squash blossoms and epazote to the skillet. Cook, stirring occasionally, until the blossoms wilt and release their liquid, about 5 minutes. Season with salt and pepper, then transfer to a plate and let cool slightly.

  5. Divide the masa dough into 8 equal balls, about 2 ounces each.

  6. Flatten each ball between two pieces of plastic using a tortilla press or rolling pin into a 5-inch round, about 1/8 inch thick.

  7. Place a spoonful of the squash blossom filling and a pinch of shredded cheese on one half of each masa round, leaving a border. Fold the dough over to form a half-moon and press the edges firmly to seal.

  8. Heat a thin layer of oil in a 9-inch skillet or comal over medium heat. Cook the quesadillas in batches, 3 to 4 minutes per side, until the masa is browned and crisp and the cheese has melted inside.

  9. Transfer the cooked quesadillas to a plate lined with paper towels to drain briefly.

  10. Serve the quesadillas warm with salsa verde and a drizzle of Mexican crema.

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    Quesadillas De Flor De Calabaza

    These handmade corn masa quesadillas are griddled until crisp and filled with sautéed squash blossoms, melted Oaxaca cheese, and fragrant epazote. A staple of Mexican street food stalls and home kitchens alike, they make a satisfying light lunch or appetizer with a side of salsa verde.

    45 min 4 servings 335 cal

    Ingredients

    • 2 cups masa harina
    • 1 1/4 cups warm water
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil, plus more for cooking
    • 2 cups squash blossoms (flor de calabaza), stems and sepals removed, roughly chopped
    • 1 tablespoon butter
    • 1/2 cup white onion, finely chopped
    • 1 clove garlic, minced
    • 2 sprigs fresh epazote leaves, chopped
    • 1 serrano chile, finely chopped (optional)
    • 1 1/2 cups Oaxaca cheese, shredded
    • 0 salt and pepper, to taste
    • 1/2 cup salsa verde, for serving
    • 1/4 cup Mexican crema, for serving

    Method

    1. 1

      In a large bowl, mix the masa harina and salt. Add the warm water and 2 tablespoons of oil, kneading until a smooth, soft dough forms that doesn't crack at the edges. Cover with a damp towel and let rest 15 minutes.

    2. 2

      Melt the butter in a 9-inch skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes.

    3. 3

      Add the garlic and serrano chile to the skillet and cook until fragrant, about 1 minute.

    4. 4

      Add the chopped squash blossoms and epazote to the skillet. Cook, stirring occasionally, until the blossoms wilt and release their liquid, about 5 minutes. Season with salt and pepper, then transfer to a plate and let cool slightly.

    5. 5

      Divide the masa dough into 8 equal balls, about 2 ounces each.

    6. 6

      Flatten each ball between two pieces of plastic using a tortilla press or rolling pin into a 5-inch round, about 1/8 inch thick.

    7. 7

      Place a spoonful of the squash blossom filling and a pinch of shredded cheese on one half of each masa round, leaving a border. Fold the dough over to form a half-moon and press the edges firmly to seal.

    8. 8

      Heat a thin layer of oil in a 9-inch skillet or comal over medium heat. Cook the quesadillas in batches, 3 to 4 minutes per side, until the masa is browned and crisp and the cheese has melted inside.

    9. 9

      Transfer the cooked quesadillas to a plate lined with paper towels to drain briefly.

    10. 10

      Serve the quesadillas warm with salsa verde and a drizzle of Mexican crema.