Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

Dinner, Snacks

Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

Omygoodness. I feel like I’ve been gone forever. I wasn’t. I was very nearby, I swear. And I have excuses.

First there was the bout of heat exhaustion that resulted from the terrible Los Angeles heat wave (that has since subsided thank da heavens), combined with a trip to the vintage store to try on, like, twenty, gigantic dresses and getting my hair blown out in a salon that just had their air conditioning break. I felt funny, woozy and started getting cold and sweaty all at the same time. I had a feeling I might be sick, but became even more worried (and sort of depressed) when Josh told me I looked like I was dead, which exactly what you want to hear from a boyfriend. Cute.

Then there was the situation with my server and session files and var files. Good gracious. How boring and confusing all of it is to me. Cheese is so much more exciting, especially when pretty flowers are involved. Zucchini is everywhere, which means so are their flowers. We find zucchini and squash blossoms so very rare and exotic, but in Mexican cuisine they’re actually super common. The taco cart near my house sells zucchini blossom tacos—nothing fancy!

Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

If your zucchini or squash blossoms come with stems, slice ’em up! We’re using every last bit of this. The zucchini slices are first sautéed in a bit of olive oil and ancho chile powder. If you can’t find ancho chile powder or don’t feel like buying yet another spice, skip it. No biggie.

I like making quesadillas like sandwiches. One quesadilla on top of another.

When I was a kid the two things I made myself post school were quesadilla, microwaved hot dogs (what was I doing) and mac n these from the box with a TON of pepper. Oh and spaghetti and eggs. I was so obsessed with spaghetti with eggs.

Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

Back then my quesadillas were kind of depressing. One gigantic flour tortilla, lots of cheese in the center, cooked in butter. That was it. And maybe some terrible salsa from that company that had the terrible commercials about it being from Texas. (I forget the name.) I’d eat the quesadilla and watch Oprah. It was heaven. And of course I was the ten year old who looooooved Oprah. Still do.

Honestly, I really wish she was still on TV because I’d totally make this grown-up, cooler version and sit in front of the TV and watch her give away a bunch of stuff. I can’t think of anything more fun. (Which is a little sad…)

Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

Zucchini Blossom Quesadilla with Roasted Tomatillo Salsa

Serving Size: 2 quesadillas



  • 4 to matillos
  • 1 lime
  • 1/4 jalapeño pepper
  • 1/4 yellow onion, chopped
  • Salt
  • Handful of cilantro


  • 6 zucchini blossoms, weight: .2 pound, washed thoroughly
  • 4 teeny squash or zucchini, weight: .4 pound
  • Olive.
  • 1/4 teaspoon ancho chile powder
  • Salt
  • Pepper
  • Corn or flour tortillas
  • 1 cup Mexican blended shredded cheese*


  • Preheat the oven to 400 degrees. Don't bother removing the husks on the tomatillos--they'll help steam the tomatillos. Place the tomatillos on a baking sheet and roast for 15-20 minutes, or until they're tender with a fork. Allow them to sit until they're cool enough to handle. Remove the husks (use a fork as an aide if they're still hot) and add the tomatillos to the jar of a blender, along with the juice from the lime, jalapeño pepper, yellow onion, a pinch of salt and the cilantro. Pulse until completely combined. The mixture should be thick yet runny. If the salsa is too thick, add a squeeze or two of lime juice. Salt to taste. Set aside.
  • Start by washing your zucchini blossoms thoroughly. If your zucchini blossoms came with little zucchini stems, cut those off and slice them thinly. We're gonna use it all! Slice the teeny squash or zucchini in slivers.
  • To a small skillet, heat a tablespoon of olive oil over medium heat. When hot, add the zucchini stems and slivers. Cook for 2-3 minutes, until slightly softened. Add the ancho chile powder, salt and pepper; mix. Add the blossoms (flowers) and cook on both sides for 1-2 minutes. Remove from heat to cool slightly.
  • To assemble the quesadillas, add a handful or two (always go with more cheese) to a tortilla. Top with a few zucchini blossoms and sautéed zucchini. Place another tortillas right on top and transfer to a medium skillet. Cook on the first side for 2-3 minutes, covering the pan so the cheese gets super melty. Carefully flip and cook for an additional few minutes. Repeat with the second quesadilla and slice and serve with salsa.

*I'm usually not a fan of "blended" cheese packages, but I like the Mexican blend at Trader Joe's. In this case it simply makes more sense to buy the blend versus spending a bajillion dollars on all the various cheeses you'll need/want. The blend I used had Monterey Jack, Pepper Jack, queso fresco and cheddar. Feel free to just stick to one if you like.

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  • Reply stephanie @ iamafoodblog September 10, 2013 at 12:15 am

    yum! i didn’t know zucchini blossoms were common in mexican cuisine, i too thought they were a wee bit exotic and i’ve never cooked with them. this is beautiful!

  • Reply Elisa @ Insalata di Sillabe September 10, 2013 at 1:33 am

    I find zucchini blossoms not only oh, so delicious but also sooo beautiful! I love making cute flower centerpieces with them but this time I let some of them out to use in this recipe 🙂 You always come out with the best recipes!

    xo, Elisa

  • Reply Jamie @lifelovelemons September 10, 2013 at 3:19 am

    Loving this unusual use of zucchini blossoms! Stuff the in a tortilla and cover them with cheese?? Awesome.

  • Reply Katrina @ Warm Vanilla Sugar September 10, 2013 at 3:19 am

    Oh man, I want this for dinner soooo bad! LOVE!

  • Reply Tieghan September 10, 2013 at 5:24 am

    Oh man, those zucchini’s with the blossoms attached are the cutest thing ever! I so wish I could find some so I could make the quesadilla! Cheese and zucchini all warmed and crisped in a tortilla? Yes!

  • Reply Abby @ The Frosted Vegan September 10, 2013 at 6:03 am

    Neeed those cute little blossoms in ma life, ASAP!

  • Reply Christy September 10, 2013 at 6:12 am

    When I was recently back in Mexico for the first time in about 15 years, I jumped on the chance to eat some squash blossom quesadillas. In fact, I had them for lunch two days in a row. They remind me of roaming around the markets of Coyoacan. So comforting.

  • Reply Rachel September 10, 2013 at 6:57 am

    That looks amazing!

  • Reply Megan September 10, 2013 at 7:24 am

    I remember those commercials! They’d always exclaim that those “other salsas are made in New York City.” “New York City?!” At first I thought it was Old El Paso, but I just looked it up and it was Pace. Unfortunately, Old El Paso are the only Mexican food brand we get here in the UK in our supermarkets. It’s depressing. And the British people are weird and will totally buy Old El Paso salsa, or worse, Doritos salsa, and think it’s fine. AND they will dip any flavor of Doritos into salsa. It’s shocking! (To be honest, the food is the number one thing I miss about America. I could probably write a whole book on it.)

    • Reply Adrianna Adarme September 10, 2013 at 9:16 am

      They were by the campfire and the cowboy was like “NEW YORK CITY?!”

      Haha. This is making me so happy. So sad you have to endure bad salsa in the UK but I’m sure you have a bunch of other things I’d love…like scones and good Indian food.

  • Reply Laura (Tutti Dolci) September 10, 2013 at 8:08 am

    I love zucchini blossoms, fab quesadillas!

  • Reply Ruthy @ Omeletta September 10, 2013 at 8:16 am

    Oprah love is TOTALLY not sad. If it is, you’re in good company with me 🙂
    I didn’t know zucchini blossoms were so common! I’m a little jealous- a zucchini blossom taco sounds divine.

  • Reply Nicole September 10, 2013 at 8:39 am

    Pace picante sauce. Texas, hollerrrrrr! Totally thought that shiz was amazing as a kid, then I grew up and have discovered my love for taco truck salsa. Whatever they make is magical. Pretty sure quesadillas are the Hispanic version of a grilled cheese. To this day, my dinner go-to is a chicken quesadilla with guac. Because I’m lazy….and because quesadillas son deliciosas! Gotta try this adult version. 🙂

    • Reply Adrianna Adarme September 10, 2013 at 9:15 am

      HAHA! I’m glad I live in a world where you all get my dumb 90s references. And you’re right. Definitely the grilled cheese of the Hispanic world.

  • Reply Kammie @ Sensual Appeal September 10, 2013 at 10:56 am

    Truth be told, I didn’t know the blossoms were edible. Good to know!
    I love the quesedilla… ay!

  • Reply Marie @ Little Kitchie September 10, 2013 at 3:30 pm

    These look SO delicious! That salsa especially sounds incredible!

  • Reply Christina @ The Beautiful Balance September 10, 2013 at 4:54 pm

    What an amazing blend of flavors! Seeing this makes me want to leave work on Saturday to go to the farmer’s market and pick up zucchini blossoms!

  • Reply Sarah | The Sugar Hit September 10, 2013 at 5:50 pm

    That is not sad, because eating quesadillas and watching Oprah (especially a favourite things episode, amirite?) sounds like the FUNNEST!!!!

  • Reply Kiran @ KiranTarun.com September 11, 2013 at 1:03 am

    Love the use of zucchini blossoms in a quesadilla. Yum!

  • Reply Sara September 11, 2013 at 7:41 am

    Oh my, this looks really yummy! I have become a huge fan of Summer squash quesadillas. Perfect way to amp up a weeknight meal.

  • Reply phi @PrincessTofu September 13, 2013 at 12:46 pm

    I stuffed myself with these when I was in D.F. – literally, the best thing for vegetarians in Mexico. There’s also that weird corn fungus too if you are brave.

  • Reply Katrina Fuscaldo September 13, 2013 at 2:46 pm

    OMG I want to cry!!! I tried zucchini blossoms for the first time in Italy last year and tried to recreate them here at home except that….this will come as a shocker: Zucchini blossoms are hard to find in NY. I’ve gone to farmers markets, tons of them; NADA. I almost got lucky at Whole Foods and they sold 6 zucchini blossoms for like $12 (I’d pay $50) but they looked wilted and old. I love love love love zucchini flowers. I can almost taste this….I gotta get back on this search. For real for real.

  • Reply Weekend Finds 9:15:13 | Serious Crust Serious Crust September 15, 2013 at 10:40 pm

    […] got any blossoms left, or some small fruits attached to the blossom, I would certainly jump on this quesadilla train […]

  • Reply Pixie September 16, 2013 at 7:15 am

    I love how pretty this is! I have never tried a zuchinni (or as they’re called here, Courgette) blossom! I SO want to though! I’m planning on growing my own next year so hopefully I’ll get to try them soon 🙂 What do they taste like? My partner doesn’t like courgettes, but I so want him to at least try the flowers!