Fried Zucchini Flower Quesadillas

Ilse Castrejón
These classic fried corn dough quesadillas are perfect for snacking in a very Mexican style. The delicious filling of zucchini flowers with a touch of epazote and soft Oaxaca cheese is the ideal combination to enjoy with a spicy salsa.
Reviewed by Editorial Team of Kiwilimón
4.9
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Ingredients
6
Servings
  • 2 cups corn masa flour
  • 1/4 cups wheat flour
  • 1/8 cups vegetable oil
  • water
  • 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, sliced
  • 2 cloves garlic, finely chopped
  • 2 cups zucchini blossoms, cleaned and chopped
  • 1/4 cups epazote, finely chopped
  • 1 pinch salt
  • 1 cup Oaxaca cheese, shredded
  • 1 cup vegetable oil, for frying
  • 1 cup lettuce, in strips
  • 1/4 cups sour cream
  • 1 cup queso fresco
  • 1/4 cups green salsa
Preparation
25 mins
20 mins
Low
  • For the dough, in a bowl combine corn flour with wheat flour, oil, water, salt, and baking powder. Knead by hand and add more water if necessary, until you form a well-integrated dough. Set aside.
  • Heat a medium skillet over medium heat with oil, add the white onion, garlic, zucchini flowers, and epazote, cook for 5 minutes, and season to taste. Cool the filling and set aside.
  • Form tortillas and fill them with Oaxaca cheese and the sautéed zucchini flowers, close the tortillas to form the quesadilla. Shape all the quesadillas and set aside.
  • Heat a small pot with vegetable oil, fry the quesadillas until crispy, and remove excess fat with a paper towel.
  • Open the quesadillas and serve with lettuce, cream, cheese, and salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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