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squash blossom quesadillas

When Chef Beau MacMillan was teaching at Les Gourmettes last week, Duncan Family Farms sent over a huge box of squash blossoms.

The lucky students received the added bonus of Barbara Fenzl’s delicious Squash Blossom Quesadillas at the start of the class.

baby squash blossoms

Once again, I was on the happy receiving end of a basket full of goodies! I brought them home and made Ricotta Stuffed Squash Blossoms, intending to share the recipe here.

ricotta stuffed squash blossoms

Then I discovered that I’ve already posted the recipe, nearly to the day, two years ago. CLICK HERE to see.

Of course, with that many squash blossoms, I also had to make Barb’s fabulous and super easy quesadillas!

zucchini squash blossoms

squash blossom quesadillas

Barbara Fenzl’s Squash Blossom Quesadillas

6 to 8 squash blossoms
1 tablespoon unsalted butter
1 large shallot, peeled and minced
1 cup shredded Pepper Jack cheese
2 flour tortillas

redmove the pistil

Open the blossom and remove the pistil from the center. Discard pistil.

yellow squash blossoms

Snap the blossom from the squash, and reserve the squash for another use. Thinly slice the blossoms and set them aside.

saute shallot

Melt the butter in a small skillet, add the shallot and saute until soft and translucent.

saute squash blossoms

Add the sliced blossoms and saute for 1 or 2 minutes. Season with salt and pepper and remove from heat.

squash blossom quesadilla filling

Lay the tortillas on a work surface and cover half of each with the cheese. Top the cheese with the squash blossom mixture and fold in half.


Heat a dry skillet, large enough to hold both quesadillas, over medium-high heat, and cook quesadillas on both sides until lightly browned and the cheese is melted.  Remove to a cutting board and slice each into 4 wedges.

squash blossom quesadilla

Makes 8 wedges

zucchini squash blossoms

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1 Marissa { 05.06.13 at 7:40 AM }

I love squash blossoms! So jealous.

2 sloane { 05.06.13 at 8:17 AM }

Love these tasty treats!

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