Squash Blossom Quesadilla

Squash Blossom Quesadilla

This recipe is about as simple as cooking can be. The simple vegetal addition of a squash blossom works wonders to add complexity and nuance to a quesadilla without the heaviness of traditional meat options. Condiments are welcome and encouraged here. 


Servings: 3 Quesadillas
Source: The Culinary Vegetable Institute at The Chef's Garden



  • 10 squash blossoms
  • 3 large flour tortillas
  • 10 oz swiss cheese, grated
  • 4 tbsp of butter
  • salt to taste


  • Distribute the cheese evenly on 1 half of every tortilla.
  • Season the cheese lightly with salt. 
  • Remove the stems from each bloom and mince them. Distribute the minced stems over the cheese.
  • Tear a slit along the side of the blooms so as to fan them open and expose their interiors. Do this with all of the squash blossoms.
  • Place 2 open blossoms adjacent to one another on each pile of cheese before folding the tortilla over to pin them in place. 
  • Fan 1 Squash Blossom (interior of the blossom facing the tortilla) on the exterior of each assembled Quesadilla. This will be the presentation side.
  • On medium heat, sear each quesadilla with ⅓ of the butter until both sides are browned and crispy. Be sure to place the side with the bloom down first.
  • Optionally, you can cut these quesadillas into smaller wedges for serving.

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