squash blossoms
The combination of corn tortillas, squash blossoms, and beans is a great way to enjoy the Aztec trio.
When possible, purchase or make corn tortillas made from freshly ground corn. In most areas of Mexico there is usually a señora in each neighborhood or village that will sell fresh, handmade tortillas by the dozen.
This recipe includes an herb called epazote. Epazote is unique to Mexico and is much more flavorful fresh than dried. If you can’t find epazote, there is no good substitute! But, freshly chopped cilantro or Mexican oregano would also be lovely in these quesadillas.
For vegans or people who want to avoid adding cheese to their diet, these quesadillas are delicious without cheese!
Ingredients
- 12 corn tortillas
- 24 squash blossoms
- 1 1⁄2 cups mashed pinto (or any local variety) beans
- 24 epazote leaves, sliced
- 1 1⁄2 cups shredded Oaxaca cheese (mild, farmer style cheese can be a substitute)
Directions
- Heat a comal or large griddle on top of a stove until hot. Reduce stove to medium heat.
- Assemble the quesadillas: Spread 2 tablespoons of beans onto half of each corn tortilla. Add 2 squash blossoms, 2 sliced epazote leaves, and 2 tablespoons of shredded cheese.
- Fold the tortillas in half and place them on the comal or griddle.
- Heat each side for 3-5 minutes, taking care that the heat does not burn the tortillas. Make sure the cheese is melted through.
- Serve quesadillas immediately, accompanied with salsa, low-fat sour cream (yogurt is a healthy substitute!), or guacamole.
