Quesadillas de flor de calabaza – quesadillas with zucchini flowers Recipe
Quesadillas with zucchini flowers are delicate tortillas filled with melted cheese and the slightly nutty flavor of the blossoms, sometimes with added onion and chili. In Mexico this is a popular street-food dish, especially in summer when the flowers are in season. The taste is reminiscent of thin cheese toasties with a mild vegetable filling, but with a distinct corn aroma from the tortillas.
Quesadillas with zucchini flowers are the essence of Mexican summer – a simple yet very seasonal dish that makes use of delicate, slightly nutty blossoms straight from the field or market. The combination of soft corn tortillas, stretchy cheese and tender petals gives an effect somewhere between a toastie and a thin grilled sandwich, but with a much more interesting aroma. It’s a great way to try Mexican food in a subtler, less spicy version.
Chef's tips
Handle zucchini flowers very gently – rinse them quickly under running water and dry well so you don’t add excess moisture to the filling. Watch the heat: the pan should be well heated but not too hot, so the cheese has time to melt before the tortilla burns; if the edges start to darken too much, lower the flame. Don’t overload each quesadilla with filling – too thick a layer makes flipping difficult and the filling will spill out the sides.
How to serve
Serve the quesadillas right after frying, cut into triangles, with a simple tomato salsa or just a dollop of sour cream and a few drops of hot sauce. For a lazy summer breakfast on the terrace they pair well with chilled drinks: freshly squeezed orange juice or water with lime and mint. In the evening you can serve them as a light dinner with a glass of dry white wine or a light beer when friends drop by “just for a bite”.
Ingredients
- corn tortillas - 8 piece
- zucchini flowers - 16 piece
- cheese - 200 g
- onion - 0.5 piece
- chili pepper - 1 piece
- vegetable oil - 2 tablespoons
- salt - 0.5 teaspoons
Preparation
- Gently rinse the zucchini flowers under running water and pat dry with paper towels. Remove the tough stems and stamens from the center, then cut the petals into strips about 1 cm wide.
- Cut the onion into thin slices and finely chop the jalapeño (remove the seeds if you want a milder version).
- Heat 1 tablespoon of oil in a pan, add the onion and fry for 3–4 minutes over medium heat until it softens and becomes slightly translucent.
- Add the chili pepper and zucchini flower strips, season with a pinch of salt and fry for 2–3 minutes until the flowers wilt and soften slightly. Set the filling aside.
- Heat a large dry pan over medium heat. Place one tortilla on it, sprinkle with a portion of cheese (about 25 g), add some of the zucchini flower and onion filling, then cover with a second tortilla.
- Fry for 2–3 minutes until the bottom is lightly browned and the cheese starts to melt. Carefully flip the quesadilla and fry for another 2 minutes until the cheese is fully melted and the tortilla is lightly crisp.
- Transfer the finished quesadilla to a board and cut into triangles. Repeat with the remaining tortillas and filling.
- Serve immediately, while the cheese is still stretchy and the tortillas are warm.
Storage
Quesadillas taste best freshly made, but leftovers can be cooled, stored in the fridge for up to 1 day and reheated briefly in a dry pan or oven until the cheese melts again. Avoid microwaving if possible, as the tortillas can become rubbery. The filling on its own can be kept in an airtight container in the fridge for up to 24 hours.
