Quesadillas De Flor De Calabaza

In the heart of Mexican cuisine lies the treasure of Quesadillas De Flor De Calabaza, a traditional delicacy from the state of Oaxaca.

These crispy, golden brown half-moons are filled with a delightful combination of roasted squash blossoms, Oaxaca cheese, and fresh herbs, waiting to take your taste buds on a vibrant journey.

Ready Time

2 hrs

Yields

9 servings

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable shortening
1/2 cup warm water
Filling ingredients:
2 cups roasted and mashed squash blossoms
1/2 cup grated Oaxaca cheese or mozzarella
1/4 cup chopped fresh epazote
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
Salt to taste
Vegetable oil for brushing

Instructions

Start by combining the flour, salt, and baking powder in a large mixing bowl.

Gradually add the shortening and, using your fingers or a pastry blender, work it into the flour mixture until it resembles coarse crumbs.

Add the warm water and mix until a dough forms.

Cover with plastic wrap and let rest for 30 minutes.

Divide the dough into 9 equal pieces and roll each into a ball.

Use a rolling pin to flatten each ball into a thin circle, about 1/8 inch thick.

In a small bowl, mix together the squash blossoms, Oaxaca cheese, epazote, onion, cilantro, and cumin.

Season with salt to taste.

Place a tablespoon of the squash mixture in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape and press the edges together to seal.

Brush the tops with a little vegetable oil and cook in a large skillet over medium heat for about 2-3 minutes on each side, until crispy and golden brown.

Serve warm.

Notes

Make sure to use fresh epazote for the best flavor and aroma. If you can’t find Oaxaca cheese, you can substitute it with mozzarella or another stringy cheese.

When handling squash blossoms, be gentle to avoid bruising the delicate flowers.

If you’re having trouble finding squash blossoms, you can substitute with zucchini flowers or even grated zucchini. To roast squash blossoms, simply place them on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and lightly caramelized.

For an extra crispy exterior, make sure the quesadillas are completely sealed before cooking.

Don’t overcrowd the skillet, cook the quesadillas in batches if necessary.