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Recetas vegetarianas
Quesadillas with Oaxacan Cheese and Squash Blossoms

Quesadillas with Oaxacan Cheese and Squash Blossoms

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant vegetarian dish celebrates the delicate flavour of squash blossoms, a seasonal highlight in traditional Mexican cookery. By pairing the subtle, slightly floral notes of the blossoms with the creamy melt of Oaxacan cheese and sweet caramelised onions, these quesadillas offer a sophisticated twist on a classic street food staple. The use of corn tortillas ensures an authentic texture that is both earthy and satisfyingly crisp when toasted in a hot frying pan.

Perfect as a light lunch or a vibrant starter for a dinner party, these quesadillas are remarkably simple to prepare. If you cannot find Oaxacan cheese, a high-quality fresh mozzarella serves as an excellent substitute, providing that characteristic gooey pull. Serve them immediately while the cheese is bubbling, perhaps with a side of fresh salsa or a dollop of cool soured cream to balance the savoury filling.

Ingredients for Quesadillas with Oaxacan Cheese and Squash Blossoms

2 cucharadas de aceite de oliva
1/2 white onion, thinly sliced
2 dientes de ajo, finamente cortados
Sal kosher
4 tortillas de maíz
60g Oaxacan cheese or fresh mozzarella, grated (about 120ml )
8 squash blossoms, stems and stamens removed

How to make Quesadillas with Oaxacan Cheese and Squash Blossoms

Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10–12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.

Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.