We love squash blossoms here at Red Wagon and lots of you do too. But, it seems like at every pickup someone asks me, ‘what do you do with squash blossoms?”. I always say, just tear them up and throw them on anything, salads, eggs, quesadillas, pizza! They are so pretty and add such a delicate floral vegetal flavor to anything, I love them.

Fun, right?

Kai says she stuffs them with cheese and dips them in pancake batter and pan fries them. I did a blog post a long time ago on how I make stuffed squash blossoms.

Today I thought I would show you how I make quesadillas. You can use any kind of tortilla or cheese you have. I like corn tortillas but I have made my share of quesadillas from flour tortillas too. Here is what I had today.

Corn tortillas, squash blossoms, some onions and Manchego cheese, any cheese that melts will do. This made 6 corn quesadillas.

I like to sauté a little onion in oil until they are soft, then I add the squash blossoms to just wilt them. Lots of recipes say to cut off them stem, I love the texture and light zucchini flavor of the stem. I chop up both the blossom and stem up.

When that is just wilted heat up your quesadillas on both sides so the cheese starts to melt a little more evenly. Add the cheese and onion and blossom mixture.

I like to fold them in half, you can leave them whole and top them with another tortilla if you like. I did this.

When you see the cheese melting flip them over and cook them for an other minute or two until the tortilla is soft and the cheese is melty.

I like these with salads and salsa or a bowl of soup, maybe gazpacho or chili.

You can add beans or eggs to make it a more substantial dish too.

I hope you  take some squash blossoms home and whatever you do with them, have fun.

See you at pickup.

Mo