Remember those super easy Homemade Tortillas ^[1] we made? Guess what we decided to fill them with?! I suppose the title is a dead give away but who knew? I love squash blossoms and it’s a very short season so I decided to experiment.

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My first experience with these flowers was years ago in Venice, Italy. I was exploring the Castello neighborhood when I happened upon a tiny restaurant filled with locals called Osteria Oliva Nera ^[3]. As I made my way in I noticed ricotta stuffed squash blossoms on the plates sailing by to the tables. Intrigued, I sat and ordered some for myself. I took my first bite and was in heaven with the delicate and subtle flavor of squash followed by the creamiest ricotta.  It was so good I actually went back the next day for more.

Normally I try and replicate that Venetian dining experience but this year I decided to try something totally different: squash blossom quesadillas. And boy am I glad I did, and so is my family (what kid doesn’t like to eat flowers?).

The squash blossoms are perfect for quesadillas because the flavors and aromas of the flowers mixed with the Mexican cheeses makes for a savory treat. And when combined with fresh tortillas they are simply addictive! Case in point: recently I had about 20 people over for tacos and I made 10 of these quesadillas for the two vegetarians. They were such a huge hit I had to make twice as many so everyone could enjoy them. This is my new go-to dish for squash blossom season.