Description
A traditional Mexican dish featuring squash blossoms stuffed in a crispy tortilla with cheese.
Ingredients
Scale
- 8 corn tortillas
- 1 cup Oaxaca cheese (shredded)
- 12 squash blossoms (cleaned and stems removed)
- 1/4 cup onion (finely chopped)
- 1 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and sauté until translucent.
- Add squash blossoms and cook for 3-4 minutes. Season with salt.
- Place a tortilla on a flat surface, add a layer of cheese, then a spoonful of squash blossoms.
- Cover with another tortilla and press gently.
- Cook on a hot griddle or pan until golden and crispy on both sides.
- Cut into wedges and serve hot.
Notes
- Use fresh squash blossoms for best flavor.
- Substitute Oaxaca cheese with mozzarella if needed.
- Serve with salsa or guacamole.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
