Quesadillas de Flor
Squash Blossom Quesadillas
Fresh squash blossoms and epazote folded into hand-pressed masa and griddled dry until the blossoms wilt inside; Oaxaca cheese is optional, Mexico City style.
Quesadillas de Flor
✦ Antes de Empezar
Before you cook
Do I need cheese for quesadillas de flor?
No — the recipe notes Oaxaca cheese is optional in the Mexico City style; the blossoms, onion, and epazote alone make a traditional filling.
Ingredientes· 6View
Fresh Tortillas
- 1 lbFresh Corn Masa (Dough)prepared masa for 6 tortillas
The Filling
- 1 bunchFresh Squash Blossomscleaned and chopped
- 1.5 cupsOaxaca Cheese (Quesillo)shredded
- 1/4 onion + 1 clove garlicWhite Onion & Garlicminced
- 6Fresh Epazote Leavesone leaf per quesadilla
- 1 tbsp butter + pinch saltButter & Salt
Instrucciones
6 pasosPrepara las flores
Prepare the blossoms
Remove the stems, sepals, and pistils from the squash blossoms. Rinse gently, dry, and roughly chop.
Prepara la masa
Mix the dough
Mix the masa harina, water, and salt into a soft dough. Let it rest for 15 minutes.
Forma la tortilla
Press the tortilla
Press a ball of dough into a tortilla between sheets of plastic.
Rellena y dobla
Fill and fold
Place the blossoms, onion, epazote, and optional cheese on one half. Fold and press the edges firmly.
Cocina en el comal
Cook on the comal
Cook on a dry, medium-hot comal for 3 to 4 minutes per side, until the masa is cooked and the filling has wilted.
Sirve
Serve
Serve hot with salsa. They may also be shallow-fried for a crisper version.
