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Zucchini-Blossom Quesadillas

If I seem preoccupied with eating flowers lately, it’s because the farmer’s markets are only just getting into their too beautiful weeks now.  This Sunday I found the zucchini blossoms I’d been waiting for since April to try this recipe for Zucchini-Blossom Quesadillas again.

I’d made them for the first time last year with store bought tortillas.  I loved the filling but wanted to make them with the uncooked dough called for in the recipe.  I made this batch with masa harina, fresh masa that has been dried so that you only add water to form the tortillas.  I used this tutorial by Chef Iliana de la Vega who explains how they’re shaped.  While I need more practice to achieve perfectly round tortillas, it’s a good beginning to a late blooming summer.

Click here for the complete recipe.

2 Comments Post a comment
  1. mindylvoff #

    Ana! Your picture of the squash blossoms is stunning!!! I wish I could have had a bite of those quesadillas. I bet the flavor of the fresh tortilla and the squash blossom together were incredible!

    8 July 2009
    • hungrysofia #

      I need to practice the making and rolling more but it was almost a cross between a tortilla and a tamal. I think I’m going to end up grinding corn by the end of the summer…

      8 July 2009

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