Aarón’s Squash Blossom Quesadilla

This gorgeous and easy quesadilla by our dandy Chef Aarón Sánchez is a dish that you'll want to make time and time again.

  • Servings 1-2
  • 30 mins.
  • Easy



  • 4 oz. Quesadilla Cheese, shredded
  • Olive Oil, for cooking
  • 1 medium Onion, diced
  • 1 clove Garlic, minced
  • 1 Poblano pepper, roasted, peeled, seeded, and diced
  • 10 individual fresh Squash Blossoms, or 2 cups of sliced Zucchini
  • ½ cup Chicken stock
  • 3 sprigs fresh Epazote, or Cilantro, finely chopped
  • Salt and freshly ground black Pepper
  • 4 ten-inch flour Tortillas


  1. Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes until the onions have become translucent.
  2. Then, add the squash blossoms and deglaze with chicken stock.
  3. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.
  4. To compose the quesadilla, lay 2 of the tortillas on a flat surface.  Distribute the cheese equally on both tortillas.
  5. Then, spread ½ of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side.
  6. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.

Pro Tips

Add a dollop of Aarón’s Chipotle Garlic Love on top.


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