Did you know squash blossoms are completely edible? Yes, these beautiful bright yellow squash flowers (flor de calabaza) are considered a delicacy! They are tender delicate and have a very mild taste with a hint of sweetness. Let’s step into a very traditional way of enjoying squash blossoms. Its a simple dish that that is packed with flavor in every bite and lets face it if you’re like me quesadillas are ALWAYS a good idea. To fit the occasion these quesadillas are made with purple corn masa-although ready made tortillas will work just fine if short on time. These squash blossom quesadillas are filled with delicious melted oaxaca cheese and the incomparable taste of fresh Epazote. Paired with a delicious tomatillo salsa verde! My mouth is watering as I type…
Where can you find squash blossoms?
You can find squash blossoms in farmers markets during the peak of summer and through fall in some areas. They don’t keep for very long and is often why they are tricky to find at the grocery store. Often times they are prepared by stuffing with cheese and deep frying them! My favorite way to enjoy them is making these squash blossom quesadillas or quesadillas de flor de calabaza as they are called in Mexico.
I like growing a variety of zucchini and winter squash in my garden. The best part is that squash blossoms are a bonus and delightful to have on hand for recipes like this one! It’s important to know which blooms to harvest. Your plants will produce two kinds of flowers, female and male blooms. Female blooms have a fruit attached and males are attached to a long stem. Preferably harvest male squash blooms to let the female blossom provide you with more food by growing fruit to maturity. A little bit of squash pollination Ed. The male pollen has to make it over to the female in order to have successful pollination and grow fruit. Bees and other insects are responsible for getting that done and are usually out and about in the morning. I harvest blooms later in day when I am ready to use them.
What is epazote and what does it taste like?
Let’s talk about the epazote in these squash blossom quesadillas! It’s a herb commonly used in central and southern Mexico for its medicinal properties and one of a kind flavor! It is usually added to beans, steamed corn, and even soups. Epazote is usually used in small quantities because of it’s strong pungent flavor. It’s definitely a herb you either love or hate. The best way I can describe the taste is a mix of MANY herbs blended into one.. hints of oregano, mint and even notes of arugula. Its has a very pungent smell but gives dishes such a unique flavor profile. This herb is best when cooked into something rather than eaten fresh. If you are feeling adventurous and up for trying something new add some epazote to your quesadillas it’s one herb you have to experience for yourself! Epazote is slowly becoming more well known and appreciated in the culinary world. I grew up eating epazote and love the distinct flavor.
I love food! and enjoy trying out new dishes all the time but there is something so special about the aromas and flavors that you grew up with. I hope you try these out and experiment with the squash blossoms in your own kitchen.
Squash blossom quesadillas with epazote!
Ingredients
- 4-6 fresh squash blossoms depending on size 1 bloom for every quesadilla
- 6 Tortillas I used handmade tortillas (follow instructions o masa package) / ready made will work as well
- 1 small block Queso Oaxaca or any melting cheese will work
- 3 sprigs Epazote fresh
Instructions
- Start by removing blossoms from the stem..gently rinse and pat dry ( discard center stem)
- Place desired amount of cheese on tortilla over a comal (griddle) add on 2-3 leaves of epazote and one squash bloom
- Heat until melted and serve with a side of salsa.
