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a plate with fried squash blossom quesadillas

Squash Blossom Quesadillas Recipe

Chef Adriana Martin
Inspired by the classic flavors of Mexico's "Tres Marias" quesadilla stands, we created our version of squash blossom quesadillas with Oaxaca cheese. The crispy fried quesadillas with zucchini flowers are the quintessential Mexican treat everyone must try at least once.
5 from 100 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer or Main Dish
Cuisine Mexican Cuisine
Servings 8 quesadillas
Calories 1269 kcal

Equipment

  • 1 Bowl
  • 1 Measuring cup
  • 1 Stainless Steel Dutch Style bread Dough Whisk for pastry
  • 1 Plastic wrap
  • 1 Tortilla press
  • 1 Deep frying pan or a Dutch oven

Ingredients
  

  • 2 cups masa harina Maseca Nixta Masa
  • 1 1/2 teaspoons rice flour or 2 tablespoons of potato mash
  • 1/2 teaspoon baking soda Royal
  • 1/2 teaspoon sea salt
  • 2 cups lukewarm water add water as needed
  • 1 tablespoon corn oil or pork lard
  • 1 bunch fresh squash blossoms stemmed and cleaned
  • 1 1/2 cups Oaxaca cheese shredded
  • 4 cups corn oil or frying oil (not peanut oil)

Instructions
 

To make de masa

  • Add the masa harina, rice flour, baking soda, and salt and combine using a whisk.
  • Slowly add one cup of water and mix. Add more water as needed and continue hydrating the masa.
  • Incorporate the corn oil and continue kneading until getting a playdoh consistency.
  • Wrap the masa in plastic wrap and allow it to rest for 30 minutes before using.

To make the quesadillas

  • Remove the masa from the plastic wrap, knead and divide into 7-8 pieces.
  • Form small masa balls and set them aside. Cover them with a damp cloth or plastic.
  • Use the tortilla press to make small thick rounds.
  • Stuff each round with two squash blossoms and shredded Oaxaca cheese.
  • Fold and seal the quesadillas pressing down the edges. Set them aside.
  • Add the frying oil to a deep-frying pan. Allow the oil to warm at medium-high heat. When the oil reaches a temperature between 350 and 375°F is ready for frying.
  • Drop each quesadilla into the hot oil and fry for 3-5 minutes on each side until fluffy and golden brown.
  • Place the fried quesadillas on top of paper towels to remove excess oil.
  • Eat the quesadillas warm and serve them with a side of your favorite salsa and crema Mexicana. We suggest salsa verde.

Video

Notes

Tips for making fried squash blossom quesadillas using fresh corn masa.
  • For the best results and authentic flavor, use Nixta Masa from Maseca. Find it at Walmart.
  • For one cup of masa, use one cup of warm water or more.
  • Depending on the porosity of the masa and the brand you chose, you might need more water.
  • Some masa harinas are coarser than others and require more moisture.
  • The texture of the masa must be like playdoh.
  • Rest the masa for a minimum of 30 minutes.
  • Keep it covered with a cloth or a plastic cling.
  • For a crispier fried quesadilla, add rice flour to the mix.
  • Another option is to add a small portion of plain mashed potatoes.
  • If using mashed potatoes, make sure the potatoes aren’t lumpy.
  • The masa will require more mixing time, but the additional work is worth it.
  • Salt and baking powder are essential—one for flavor and the other for a puffy quesadilla.
  • Cooking oil allows the masa to be smoother and malleable. It also helps to keep the masa moist.
  • Use good cooking oil for frying. We like corn oil, but vegetable oil works well too.
  • The best temperature for deep-frying using corn oil is between 350-375°F.
  • Use a thermometer or drop a small piece of corn tortilla. If it browns fast, the oil is ready for frying.
  • Avoid using peanut oil as it reaches higher temperatures and will burn the squash blossom quesadillas.
  • The squash blossoms must be cleaned and stemmed.
  • Save the stems and use them for broths. They provide a nice flavor to chicken soup.
  • We use the squash blossoms raw as they cook during the frying process.
  • Choose a cheese that melts. We recommend Oaxaca cheese. It is milky, melty, and somewhat sweet.
  • Replace the Oaxaca cheese with mozzarella or queso fresco (however, this one doesn’t melt.)
  • Pair the quesadillas with Mexican crema, salsa verde, and shredded lettuce. 

Nutrition

Calories: 1269kcalCarbohydrates: 24gProtein: 12gFat: 128gSaturated Fat: 19gPolyunsaturated Fat: 34gMonounsaturated Fat: 67gTrans Fat: 0.4gCholesterol: 16mgSodium: 614mgPotassium: 75mgFiber: 2gVitamin A: 73IUVitamin C: 0.04mgCalcium: 65mgIron: 2mg
Keyword corn masa, fried, masa, quesadillas, squash blossom
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