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Squash Blossom Quesadillas


  • 2 tablespoons olive oil
  • 1 cup minced red onions
  • 2 green or Anaheim chiles, charred, peeled and seeded
  • 1 clove garlic
  • 6 squash blossoms, cut into strips
  • Salt, to taste
  • ½ cup Montery Jack cheese
  • 6 small flour or corn tortillas


Heat the oil in a large skillet over medium heat and saute the onion until softened. Cut the prepared chiles into strips and cook with the onion for 5 more minutes. Stir in the garlic and the blossoms. Continue to cook for another 5 minutes. Season with the salt and add the cheese. Turn off the heat and stir until the cheese is melted.

Place a spoonful of the filling into each tortilla, and fold the tortillas in half over the filling

Heat a non-stick skillet over medium heat and cook each quesadilla, turning halfway through, until lightly browned on each side.

Serve with sides of avocado or sour cream if desired.

Adapted from