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.


Salsa de Pepita

Try this recipe from Mexico’s Yucatan peninsula that is easy enough to make with the kids.


Quinoa and Chipotle Salad with Avocados

 Fan of easy to make quinoa salad recipes? Try this Latin Quinoa and Chipotle Salad with Avocados.

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