Best 5 Zucchini Blossom Quesadillas Recipes

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Zucchini blossom quesadillas are a delicious and unique way to enjoy the fresh flavors of summer. Made with tender zucchini blossoms, creamy cheese, and your favorite fillings, these quesadillas are a perfect appetizer, side dish, or even a main course. This recipe offers three exciting variations to cater to different tastes:

1. **Classic Zucchini Blossom Quesadillas:** Experience the simplicity of zucchini blossoms, melted cheese, and a touch of salt and pepper.
2. **Roasted Red Pepper and Goat Cheese Quesadillas:** Indulge in a delightful combination of roasted red peppers, creamy goat cheese, and fresh zucchini blossoms.
3. **Chorizo and Black Bean Quesadillas:** Savor the bold flavors of chorizo, black beans, and zucchini blossoms, all wrapped in a warm tortilla.

Whether you prefer a classic, roasted red pepper and goat cheese, or chorizo and black bean filling, these quesadillas guarantee a burst of flavors and textures. Prepare to tantalize your taste buds and impress your guests with this versatile dish.

Check out the recipes below so you can choose the best recipe for yourself!

QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)



Quesadillas de Flor de Calabaza (Zucchini Blossom Quesadillas) image

These quesadillas de flor de calabaza are very popular in Mexico. The bacon grease gives the quesadillas another level of tastiness plus they crisp up beautifully. If bacon grease is unavailable, feel free to use lard, oil, or butter.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10m

Yield 2

Number Of Ingredients 4

1 teaspoon bacon drippings
2 corn tortillas
2 slices Manchego cheese
6 zucchini blossoms

Steps:

  • Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
  • Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 13.2 g, Cholesterol 22.6 mg, Fat 10 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 407.2 mg, Sugar 1.6 g

ZUCCHINI QUESADILLAS



Zucchini Quesadillas image

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
  • Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
  • Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
  • Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

ZUCCHINI-BLOSSOM QUESADILLAS



Zucchini-Blossom Quesadillas image

Provided by Ian Knauer

Categories     Cheese     Garlic     Onion     Tomato     Vegetable     Vegetarian     Dinner     Lunch     Zucchini     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 14 quesadillas

Number Of Ingredients 10

3/4 cup chopped white onion
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 medium tomato, chopped
6 ounces zucchini blossoms, coarsely chopped (3 cups)
2 cups corn tortilla flour (masa harina; 9 ounces)
1 1/2 cups warm water
7 ounces Oaxacan string cheese, shredded
Equipment: 2 (6-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a comal (flat metal griddle) or metal pizza pan (not nonstick)
Accompaniment: salsa

Steps:

  • Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
  • Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
  • Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
  • Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
  • Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
  • Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.

SPICY ZUCCHINI QUESADILLAS



Spicy Zucchini Quesadillas image

My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 teaspoon plus 2 tablespoons butter, softened, divided
2 cups shredded zucchini
2 tablespoons taco seasoning
8 flour tortillas (8 inches)
8 ounces pepper Jack cheese, shredded
Salsa, sour cream and pickled jalapeno pepper slices

Steps:

  • In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

ZUCCHINI BREAKFAST QUESADILLA



Zucchini Breakfast Quesadilla image

This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.

Provided by KATHY

Categories     Quesadillas

Time 25m

Yield 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 medium zucchini, cut into 1/2-inch pieces
2 medium scallions, thinly sliced
¼ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
2 large eggs
1 tablespoon water
¼ cup shredded Cheddar cheese
½ teaspoon salt
4 (6 inch) flour tortillas

Steps:

  • Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
  • Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
  • Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
  • Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
  • Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 19 g, Cholesterol 100.4 mg, Fat 8.6 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 531.9 mg

Tips:

- Use fresh zucchini blossoms for the best flavor and texture. - Choose blossoms that are free of blemishes and have a bright green color. - Remove the pistils from the blossoms before cooking to prevent bitterness. - Dip the blossoms in a light batter before frying to create a crispy coating. - Serve the quesadillas immediately after frying, while they are still warm and crispy.

Conclusion:

Zucchini blossom quesadillas are a delicious and easy-to-make appetizer or snack. They are perfect for using up fresh zucchini blossoms from your garden or local farmers market. With a crispy coating and a flavorful filling, these quesadillas are sure to be a hit with everyone who tries them.

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