As you saw on Wednesday, we received a small bag of squash blossoms in our weekly CSA share. Squash blossoms. Squash blossoms. What can you do with squash blossoms? From the title of this post, you already know the answer, so let’s see how you make squash blossom quesadillas.
Now, we’ve heard that squash blossom quesadillas are a traditional Mexican dish, but we’ll be the first to say that we haven’t seen them listed on too many menus at Mexican restaurants. Of course, that doesn’t mean it’s not a traditional dish; it could simply mean that it’s a bit difficult to source squash blossoms in restaurant-size quantities. Every. Day. They don’t really keep all that well, so you want to use them soon after you get them. Besides, availability in a Mexican restaurant doesn’t mean authentic, anyway. Look at Nachos, a US invention. Or the Chimichanga, also US. But we digress, and you are anxiously awaiting our discussion of the Squash Blossom Quesadillas.
Makes 4 Quesadillas
We went with tortillas that were half whole-wheat and half white flour. Simple enough when you make them yourself. And, why wouldn’t you? We did the dough while our tea was steeping in the morning, and it takes no longer to cook a tortilla than to heat one up. We used sour cream as an accent, mainly because we had some left over from the last time we made some; you could use something else, such as salsa, or nothing at all. For the cheese, just use any kind you like.
Procedure in detail:
Clean blossoms. What we did was carefully open the flower, reach in with our finger and break off the stamen. We’re not sure it’s necessary, but we seem to recall reading that it’s normally done while cleaning the blossoms. Then we rinsed them out and shook them dry.
Fry onions and blossoms. In a small skillet, heat the oil over medium heat until it shimmers, add the onion, and cook until tender and beginning to brown. Add blossoms and cook until wilted and tender, about 1-2 minutes.
Assemble. If you are making tortillas from scratch, roll them out and cook them on one side. Flip, layer on cheese, a few onions, and 3 blossoms. Cook until the underside begins to brown and cheese melts. Fold in half. If you are using store-bought tortillas, do the same, just not as long on each side.
Serve. Rather than let any of the quesadillas get cold, we just ate them as they came off the griddle. Simply cut into fourths, top with a bit of sour cream, and dig in.
It’s hard to tell whether the squash blossoms really added anything to the quesadillas. Sure, there was a slight squashy taste, but the overall flavor came from the fresh tortillas (the only way to have them, really), and the cheese. Just that would make this snack a four-star, so, that’s what we’ll say: Four stars.