Authentic squash blossom quesadillas are very easy to prepare. How do I prepare a squash blossom quesadilla? I start with a fresh pressed corn tortilla. I add my favorite melting cheese and just picked squash blossom flowers. This is the fresh version, but if you have enough of the blossoms, you can saute them with onion, garlic and peppers before preparing your quesadillas.
After searching for squash blossoms early this summer at the farmers markets, I decided to grow my own squash. It’s not a big garden, but just enough to enjoy these wonderful delicacies for a few short weeks.
How To Prepare Corn Tortillas. Click Link! https://pinaenlacocina.com/fresh-corn-tortillas/
Check Out My Quick You Tube Video For Squash Blossom Quesadillas! Click Link! https://youtu.be/-7D9mfo7LK8
Squash Blossom Quesadillas (Flor de Calabaza)
- Fresh masa for corn tortillas see link
- 12 oz queso Oaxaca cheese shredded
- 8 large squash blossoms
- Salsa macha see link
- Smoky corn salsa see link
- Carefully tear away the flower petals only of the squash blossoms and place them in a bowl with ice water. Discard stems and remove stamen from center of the blossoms inside.
- Shred your cheese and have the salsas handy. Prepare the corn tortilla masa and let sit covered for 10 minutes.
- Preheat a comal or griddle pan to medium heat for 3-4 minutes. Remove clean blossoms from water and pat dry with paper towels.
- When ready roll out 8 equal size masa balls, keep them covered with plastic to keep them from drying out. These tortillas are purposely larger and thicker than a regular corn tortilla.
- When ready, press masa ball in a large lined tortilla press. I suggest an 7 inch thick tortilla is ideal for the quesadillas.
- Remove from plastic and place on hot cooking surface. After about 20 seconds the tortilla should release easily. Carefully flip it over. After about 25 seconds, flip tortilla again. It should begin to inflate.
- Add cheese to one side. Add 4 squash blossom petals and your choice of salsa. With the help of a metal spatula, fold the empty side over to form a taco shape or quesadilla.
- If using salsa macha, it will eventually release some oil onto the comal and crisp up your quesadillas. If using other salsa, you can leave the quesadilla as is or drizzle on some oil to crisp up the tortilla. If you prefer the more rustic quesadillas, don't add any extra oil. Let quesadillas crisp up slightly.
How To Prepare Salsa Macha. Click Link! https://pinaenlacocina.com/dried-chiles-staples-of-a-mexican-kitchen/
The oils from the salsa macha will come out onto the comal. The results are a crispy fried quesadilla.
How To Prepare Smoky Corn Salsa. Click Link! https://pinaenlacocina.com/smoky-corn-salsa-cooking-with-tequila/