Have you cooked with squash blossoms yet? You will love them cooked into these squash blossom and epazote quesadilla recipe.
What to do with Squash Blossoms
I have seen a lot of squash blossoms at the farmer's market lately. Unsure of what to do with them, I quickly passed them by.
On this trip to the market, I asked one of the employees how they eat squash blossoms. This is the first time I saw them in my produce market and I wanted a fun idea.
Today I was shopping at our little local produce market, Oakmont Produce. They have a lot of ethnic produce and foods, including a meat counter.
One of the employees noticed I was staring at the squash blossoms. His English was not very good, and my Spanish was even worse. After a little while, I was not only buying a bunch of squash blossoms, but an odd bunch of leaves called epazote. He recommended I try the squash blossoms and epazote in quesadillas.
What is Epazote?
Epazote is a Mexican herb that has a unique flavor. You will mostly find it used in Mexican and Guatemalan cuisines.
How to cook epazote:
I am not sure how hard it would be to find this herb in your market, so I would recommend cooking the squash blossoms alone and then adding some cilantro to your quesadillas if you can't find epazote.
Epazote is best sauteed or chopped and used in sauces. It is definitely worth experimenting with if you can find it.
This is a very simple recipe to make. I put photos of each step in after the recipe so you can follow along.
Lightly saute the squash flowers and epazote until both are wilted.
Now just cover with more cheese, add a tortilla on top, and cook until the tortilla is a bit crispy.
More Delicious Mexican Recipes to Try:
- Potato and Chorizo Breakfast Burritos
- 30 Minute Butternut Squash Chili
- Quick and Easy Taco Soup
- Ground Turkey Chili Shakshuka
What is the most unusual quesadilla you have tried?
Gluten Free Squash Flowers and Epazote Quesadillas
- 12 Corn tortillas make sure they are gluten free and have no flour mixed in
- 1 1/2 cup bunch of squash flowers my bunch had about 9 flowers
- 1 cup of epazote
- 1 tablespoon olive oil
- 1/2 cup Monterey cheese shredded
- salt and pepper to taste
- sour cream and chopped scallions for topping.
- Slice squash flowers in half lengthwise.
- Chop epazote into small pieces
- Heat a Cast Iron Skillet with the olive oil.
- Saute flowers and epazote until just wilted.
- Add salt and pepper to taste.
- Remove from pan into a dish and set aside.
- In the same skillet, heat a tortilla. Top with cheese and some of the squash flowers and epazote.
- Put a little more cheese on top and cover with another tortilla.
- Cook for 2-3 minutes on each side until the cheese is melted.
- Top with sour cream and scallions.
- Serve warm.