![]() Fry them: One of the most popular variations of this recipe is making the quesadillas with corn masa and deep frying them.Other veggies: You can use mushrooms, roasted poblano peppers, or zucchini to make the stuffing mixture more fulfilling and flavorful.Serve them as they come out of the pan with the cheese nicely melted and gooey. Keep making quesadillas de flor de calabaza as many as they fit on your griddle. When the tortilla softens and the cheese starts to melt, fold it into a half-moon.Ĭook until the cheese melts nicely and the outside is golden and slightly crispy. Place a tortilla and add some shredded cheese in the middle. Heat a comal or griddle over medium-high heat and lightly oil it with olive oil or butter. Make sure there is no liquid left on the pan, adjust seasonings, then turn off the heat. Stir for 2-3 minutes until blossoms are softened and slightly cooked through. Season with salt and pepper, and add 2-3 tablespoons of water. Heat the olive oil in a pan over medium heat.Īdd the corn and sauté for 3-4 minutes, then add the onion and chilies and cook for 2-3 minutes or until nicely softened.Īdd a pinch of dried epazote and the zucchini blossoms to the pan. You can also quickly rinse the flowers and then dry them with a kitchen paper towel. ![]() Use a soft brush or paper to remove any dirt or pollen. To clean the blossoms, remove the stem first, then carefully open the flower and remove the stamen or pistil from the inside. How To Make Quesadillas de Flor de Calabaza They’re low-calorie as well, so they can be a great addition to your diet. Squash blossoms are packed with vitamin A, C, and B complex, as well as folic acid, calcium, iron, magnesium, and phosphorus.Īdditionally, they don’t have much sodium and they’re high in fiber. There are different varieties of squash blossom used in Mexican cuisine, such as Cucurbita pepo, Cucurbita moschata, and Cucurbita ficifolia. Its pre-Hispanic name is ayoxochitl, which comes from the nahuatl language ayotli, squash and xochitl, flower.Īs you can imagine based on the name, squash blossoms belong to the Cucurbita species, the same species of squash, zucchini, and marrow. Mesoamerican people domesticated the plant and it’s perfectly edible. After that, you’ll soon be adding them to your soups, salads, stews, and more the Mexican way! What Is Flor de Calabaza?įlor de calabaza, or squash blossom in English, has been cultivated in Mexico for tens of thousands of years. If you’ve never had squash blossoms, making flor de calabaza quesadillas is a great introduction. ![]() Quesadillas de flor de calabaza are served nice and hot with salsa, making for a simple but life-changing experience. So when customers approach, the tortillas are quickly filled and turned a few times until they’re beautifully golden brown. ![]() Then she will set up a huge griddle (comal) to cook the blue or white tortillas on the spot. The vendor, who is usually a woman, will set up a table and start by cooking the filling by sautéing the delicate flowers (flor de calabaza) with other vegetables. These quesadillas are very popular in central and southern Mexico, where they are made often with blue corn tortillas by street food vendors and in local markets. Quesadillas de Flor de Calabaza (known in English as squash blossom quesadillas) is a traditional Mexican recipe consisting of a corn tortilla stuffed with cheese and summer squash blossoms.
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