A savory, aromatic quesadilla filled with sautéed mushrooms, delicate squash blossoms, fragrant epazote, and gooey queso Oaxaca. Lightly crisped on the outside and melty inside, it’s a seasonal, floral, earthy dish perfect with salsa verde and sour cream.
Queso Oaxaca Quesadilla with Squash Blossoms and Mushrooms
Ingredients
Mushroom Filling
- 1 tablespoon avocado oil
- 5 ounces cremini mushrooms thinly sliced
- 1 clove garlic minced
- ½ teaspoon dried epazote or fresh leaves
Quesadillas
- 1 tablespoon butter
- 2 large flour tortillas
- 2 cups shredded queso Oaxaca divided
- 10 squash blossoms divided
- 1 tablespoon chopped cilantro divided
To Serve
- Salsa verde
- Sour cream
Instructions
Mushroom Filling
- Warm oil in a skillet. Add mushrooms and cook briefly, then add garlic and cook until soft. Add dried epazote if using; stir. Remove mixture from the skillet.
Quesadillas
- Using the same skillet, melt butter. Add a tortilla, then add queso Oaxaca to one half. Top with half the mushroom mixture, half the squash blossoms, fresh epazote leaves if using, and half the cilantro. Fold tortilla over. Cook until melty and toasted. Repeat with second tortilla.
To Serve
- Slice into wedges and serve with salsa verde and sour cream.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
