Fun with Squash Blossoms
  Re: (...)
I've had a recipe for squash blossom quesadillas I'd been wanting to try since we have them in our garden this year. Now I've made two recipes with these lovely things and we really enjoyed them both.

The original quesadilla recipe included fresh hoja santa leaves, which aren't available here. So, I googled squash blossom recipes and found a different version and a recipe for Squash Blossom Soup as a bonus find.

For the soup, it calls for straining after pureeing. I did that and then decided to put the pulp back into the soup because we are fiber conscience. To make ahead, I think you could cook the stock and then before serving reheat it adding the half and half to finish it off. The instructions are to boil the soup after adding the half and half. I didn't think one was supposed to do that, so I brought it to near boil.

We enjoyed them both so much that we decided the huge zucchini plants are worth the space in the garden.

I wanted to share the recipes... found at

* Exported from MasterCook *

Squash Blossom Quesadillas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- diced
1 clove garlic -- minced
1 poblano pepper -- roasted, peeled, seeded, and diced
10 squash blossoms
1/2 cup chicken stock
3 sprigs fresh epazote -- finely chopped
Salt and freshly ground black pepper
4 flour tortillas
1/4 pound grated Mexican white cheese
Olive oil -- butter or margarine, for cooking

Heat a large saute pan with a little oil and saute the onion, garlic, and
the roasted poblano pepper for 5 minutes, until the onions have become
translucent. Then, add the squash blossoms and deglaze with chicken stock.
Add the epazote, and cook for another 5 minutes until squash blossoms have
wilted. Season with salt and pepper, and set aside to cool.

To compose the quesadilla, lay two of the tortillas on a flat surface.
Distribute the cheese equally on both tortillas. Then, spread 1/2 of the
squash blossom filling over the cheese. Cover with the other tortillas,
place on heated griddle or nonstick saute pan with a little olive oil,
butter or margarine, and cook for about 3 minutes on each side. When
golden brown on each side, remove and cut into quarters.

"Adapted from recipe demonstrated by Aaron Sanchez of the Food
Network’s show, Melting Pot."

Per Serving (excluding unknown items): 1017 Calories; 21g Fat (18.6%
calories from fat); 28g Protein; 177g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 2458mg Sodium. Exchanges: 10 1/2 Grain(Starch); 3 Vegetable;
4 Fat.

NOTES : Fresh epazote isn't available, I used about a teaspoon of dried edible epazote.

Squash Blossom Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 stick butter
1 onion -- sliced
1 cloves garlic -- minced (1 to 2)
4 cups chicken broth
1/2 pound squash blossoms
1 cup half and half
Salt and freshly ground pepper to taste
Grated anejo cheese

Melt the butter in a large saucepan. Saute the onions, seasoning with salt
and pepper. Cook about five minutes. Pour in the stock and bring to a
boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5
minutes longer.

Transfer soup to food processor and puree until smooth. Strain soup back
into saucepan. Pour in the half and half and bring to a boil. Season with
salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican
cheese somewhat like parmesan, which can be used instead, for a somewhat
different taste.

Per Serving (excluding unknown items): 120 Calories; 9g Fat (70.7%
calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 25mg
Cholesterol; 565mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 1 1/2 Fat.
  Re: Fun with Squash Blossoms by HomeCulinarian (I've had a recipe fo...)
Shoot!! We're in California and my zucchini plants are going crazy in Washington!!!!! I was so looking forward to the blossoms this year....will copy recipes tho - they sure sound good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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