A Girl & Her Food: Quesadillas de Flor de Calabaza (Squash Blossom)


Quesadillas de Flor de Calabaza (Squash Blossom)

My first experience with squash blossoms was years ago in Mexico. I was so intrigued by these flowers (flores de calabaza) that I ate them everyday. Squash blossoms are a summer delicacy now in season at your farmers market. The season for them is short, so pick some up and enjoy them! They are perfect for a quesadilla. I recommend mixing them with Mexican cheese, onion, corn and fresh corn tortillas. Be warned, they are highly addictive.  It's very important to work with squash blossoms after they are plucked because they will become less supple over time (and quickly). If quesadillas aren't your thing, you stuff the blossoms with your favorite cheese and fry them.


6-8 fresh squash blossoms, stems and stamen removed

8 corn tortillas 
1/2 onion, diced
1 ear of corn, husked and kernels removed
1/2 shredded queso Chihuahua or Oaxaca ( I love V&V Supremo brand)
1 tablespoon of olive oil
Kosher salt and fresh ground pepper to taste


Heat olive oil in a sauté pan over medium heat. Add the onions and corn and cook for about 3 minutes. Add the blossoms and saute for about another couple minutes. Prepare some tortillas on the comal with some queso and flor de calabaza mixture. Serve immediately and enjoy!


  1. Ok when are we having another Chicago Blogger Blitz? Because you need to provide the cuisine. This looks absolutely amazing. I love squash blossoms but never knew where to find them or how to make them. Thanks for sharing!

  2. I know! I was thinking we should do a girls dinner soon!! I have been love with squash blossoms for years. Try to stuff them with cheese and fry them! OMG! Not the healthiest but delicious!