← Nouns Cooking · Mexican

Ingredients

• 20 Squash blossoms (flor de calabaza), stems and stamens removed, roughly chopped
• 1 tbsp Vegetable oil
• ¼ Onion, finely chopped
• 1 clove Garlic, minced
• 1 serrano chilli (or ½ poblano), finely chopped
• 2 sprigs epazote or coriander sprigs, leaves chopped
• 200 g Oaxaca cheese, pulled into strings
• 8 corn tortillas
• Salt

Method

1. Heat the oil in a frying pan over medium heat. Cook the onion, garlic and chilli for 3–4 min, until soft.
2. Add the squash blossoms and epazote and cook for 2–3 min, just until wilted. Season with salt.
3. Warm a tortilla on a dry comal over medium heat, scatter cheese over half, add a spoonful of the blossoms and fold over.
4. Cook for 2 min per side, until the cheese melts and the tortilla is crisp in spots. Repeat and serve straight away with salsa.

Tips

• Blossoms wilt fast: buy them the day you cook and keep them in the fridge in a paper bag.
• Fresh masa quesadillas, pressed and filled raw, are even more traditional.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño Mexico in My Kitchen