Authentic home cooking from Mexico, with US measurements. 
Quesadilla with Squash Blossoms and Mushrooms
Squash blossoms are delicious in quesadillas, especially with mushrooms. They’re very easy to make—the only tricky part is cleaning the blossoms, since they’re very delicate. Be careful, as sometimes there are little bugs inside. I used nopal (cactus) tortillas, but you can use any tortillas you like.
Quesadilla with Squash Blossoms and Mushrooms
Squash blossoms are delicious in quesadillas, especially with mushrooms. They’re very easy to make—the only tricky part is cleaning the blossoms, since they’re very delicate. Be careful, as sometimes there are little bugs inside. I used nopal (cactus) tortillas, but you can use any tortillas you like.
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Finely chop the onion and garlic.
- 2
Thinly slice the mushrooms. Gently clean the squash blossoms and separate the petals. I also cook the calyx and about 3/4 inch (2 cm) of the stem, along with the pistils. Some say the pistils are bitter, but I haven’t found that to be the case.
- 3
Finely chop the stems, calyxes, and pistils. Slice the petals. Heat the oil in a pan and sauté the onion and garlic.
- 4
Add the chopped stems and pistils, and cook until softened. Add the mushrooms and cook for 3–5 minutes.
- 5
Finally, add the petals and cook for 2–3 minutes, being careful not to break them apart. Place a few slices of cheese on a tortilla.
- 6
Add enough of the squash blossom and mushroom filling, then cover with another tortilla. Heat on a hot skillet over low heat until the tortilla is golden and the cheese is melted.
- 7
Cut in half and serve with your favorite salsa. I used green tomato salsa.
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