Light & Creamy Squash Blossom Quesadillas

Squash blossom quesadillasIn my ongoing quest to try as many new-to-me foods as I can while our farmers market holds out, I couldn’t resist these chilaca chile peppers.  Deep green and waxy, these mild to medium-hot peppers are usually seen dried in grocery stores under the name pasilla chile or chile negro.  Commonly eaten in Central Mexico, I knew they would be right at home in my kitchen, where guacamole, salsa, and tacos are king.  (Can’t find fresh chilaca chile peppers at your farmers market?  Go for poblano peppers instead.)  Since they’re on the mild side, I didn’t find seeding them to be necessary, and using one whole pepper in a recipe added flavor and spice without overpowering heat.

I decided to pair them with another household summertime favorite from Mexico, squash blossoms, or as they’re called in Spanish, flor de calabaza.  (I’ve used these irresistible blossoms in the past fried and cashew cheese stuffed and sautéed with garlic.)  While doing an online search, I discovered that squash blossoms are often used in quesadillas.  I immediately thought about my creamy cauliflower queso and knew that a half batch would be just the trick for a delicate but hearty appetizer.

Squash blossom quesadillasAfter making creamy vegan queso with white beans and cauliflower, I sautéed the chilaca chile peppers with squash blossoms, garlic, and bell peppers, slathered them onto tortillas, and toasted them in a skillet.  I added fresh herbs and a sprinkling of salt for an appetizer that makes a light but filling meal on their own or a pretty appetizer for a late summer gathering.  They would pair nicely with a fresh tomato or tomatillo salsa, but it’s not entirely necessary.

Squash blossom quesadillas

Light & Creamy Squash Blossom Quesadillas

Serving Size: Serves 2-3 as a meal, 4-6 as an appetizer

Light & Creamy Squash Blossom Quesadillas


  • 1 tsp extra virgin olive oil
  • ½ red, yellow, or orange bell pepper, diced small
  • 1 clove garlic, minced
  • 1 fresh chilaca chile pepper or poblano pepper, minced (and seeded, if preferred)
  • 8 squash blossoms, stems and pistils removed (No squash blossoms? Try baby spinach leaves instead!)
  • 1 batch cauliflower queso
  • 2 tsp fresh oregano leaves or cilantro
  • Sprinkle of salt, to taste
  • 4 wheat tortillas or 6 corn tortillas


  1. In a skillet under medium heat, sauté bell pepper, garlic, and chilaca chile (or poblano) pepper in extra virgin olive oil. After a few minutes, once they are softened and fragrant, add squash blossoms to the skillet and briefly sauté until they are wilted. Remove the squash blossom mixture from the skillet to a separate plate.
  2. Smear cauliflower queso on one side of each tortilla. Evenly distribute the squash mixture between half of the tortillas. Sprinkle fresh oregano leaves (or cilantro) and salt across the squash blossom mixture. Sandwich a queso-topped tortilla with a squash blossom-topped tortilla.
  3. Toast one quesadilla at a time in the skillet that was used for the sautéed squash blossoms. Under a medium heat, warm each side until it’s nutty brown. Once both sides are done, toast each side of the remaining quesadillas. Serve immediately.

Squash blossom quesadillas


  1. says

    spice and creamy queso! i am in. there are indeed so many new veggies to try. i remember hubbs got some habaneros once coz they were cute and orange and made some hummus while i wasnt watching and of course needed an ice cream intervention. we had to use the hummus for several days as a chili chutney:) just a touch here and there:)

    • Cadry says

      Oh, no! Habaneros are evil! I can only imagine the look on your husband’s face with the first bite of hummus. I had an incident with Dave’s Insanity Sauce a year or so ago, which is made with habaneros. I’d ordered nachos and I put a big dash of the sauce on a bite. A big pool came out, more than I’d intended, but I didn’t think it would be a big deal because usually restaurant hot sauces are very mild. Not this time! All of a sudden tears were pouring down my face, and I didn’t think I’d be able to breathe because it was so hot. I won’t make that mistake again! Luckily there’s no problem of that happening with these chilaca chile peppers!

  2. says

    I’ve been drooling over your other squash blossom recipes, keeping an eye out for them at farmer’s markets, but I have not been able to get my hands on any yet. Now you’ve combined them with the awesome cauliflower queso?!?! I am more determined than ever to find them before the season is over!

    • Cadry says

      Best of luck! Luckily your squash blossom season probably stretches longer than ours! I keep expecting for our local farmer to be blossom-less, and then there he is with blossoms week after week. We never know which bunch will be the last!

    • Cadry says

      Thanks! Stuffing them with cashew cheese and frying them is still my favorite preparation method, but you’ve got to appreciate the simple beauty of quesadillas! In lieu of the cauliflower queso, I bet they’d also be good with Daiya or We Can’t Say It’s Cheese.

  3. says

    Oh man I shouldn’t have shown up here without eating. I dig squash blossoms. In Italy they batter and fry them. I want this for breakfast now!!!

  4. says

    Squash blossoms are still a mystery to me, and I’ve never tried them (but perhaps I will get out of my food shell and seek them out!)

    Your dish looks and sounds delicious.

    • Cadry says

      Thanks, MeShell! It’s always fun to try something new every now and again, just to keep things interesting. Thanks for stopping by!

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