Spotted some more squash blossom out in the field. Those squash blossoms subsequently made their way home with me. Can’t resist their pretty yellow-orange color. Also, they’re only around for a fleeting period of time (mid-to-late summer), so enjoy them when you see them. Alas, they’re quickly gone, only to return the following summer.

Now, what to do with squash blossoms? Hmm…

Going super simple today with squash blossom quesadillas, better known as Quesadillas de Flor de Calabaza in Mexican cooking. There’s really not much to making quesadillas. So not much of a recipe per se, but more inspiration than anything else. Nonetheless, they are yummy.

Typically these quesadillas are made with Oaxaca cheese (queso Oaxaca), a stringy fresh cow’s milk cheese. Although, I used what I had on hand — a combination of freshly grated smoked mozzarella and a spicy jalapeño cheddar.

Really, who doesn’t love a warm, corn tortilla filled with cheesy goodness, which happens to contain a few vegetables — zucchini, onion and garlic — to boot.

Squash blossoms open in the morning and close in the afternoon. Look closely at the below photo and you’ll see the bees busy at work — pollinating the zucchini.

In case you were wondering, the female flowers have the zucchini attached, the males do not.

To prep the squash blossoms, you’ll want to pluck the stamen/pistil from the inside of the squash blossom (as pictured below). Trim off the sepals (the spiky leaves that grow from the base). Discard the stamen/pistil, sepals and stems (and any insects that might be lingering inside the blossoms).

Even better with a batch of homemade tomatillo salsa…Recipe HERE.

Squash Blossom Quesadillas

2 tablespoons oil
2 medium squash, sliced into approximately 1/2-inch rounds
Sea salt
1 small onion, diced
2 cloves of garlic
4 corn tortillas
Shredded cheese (e.g., Oaxaca, mozzarella, Monterey Jack)
8 squash blossoms, cleaned
Tomatillo Salsa for serving

To prep the squash blossoms: Pluck the stamen/pistil from the inside of the squash blossom. Trim off the sepals (the spiky leaves that grow from the base). Discard the stamen/pistil, sepals and stems (and any insects that might be lingering inside the blossoms).

Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium heat. When hot, add the zucchini and spread out in a single layer. Cook until nicely browned. Flip and cook a few more minutes until browned on the other side. Season with salt. Set aside.

Add the other tablespoon of oil to the skillet. Cook the onions, stirring occasionally, until very soft and golden, 5-7 minutes. Add the garlic and sauté another minute. Season with salt. Transfer to a small bowl and wipe the skillet clean.

Toast a tortilla in the same skillet over medium-high until golden brown, about 1 minute. Flip the tortilla and scatter some cheese over half the tortilla. Spoon some of the onion mixture, a few slices of zucchini and 2 squash blossoms on top of the cheese and fold the tortilla in half to create a half-moon.

Lightly press down on the folded tortilla with a spatula. Continue cooking, flipping once or twice and pressing occasionally, until the cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes.

Transfer the quesadilla to a plate. Repeat with remaining tortillas. Serve with salsa. Enjoy!