Squash Blossom Quesadillas (“Meigs-adillas”)


  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 poblano pepper, roasted, peeled, seeded, and diced or ¼ of your favorite salsa
  • 4-6 squash blossoms (Regular FV only)
  • ½ cup grated carrots
  • ½ cup chicken stock
  • Salt and freshly ground black pepper
  • 4 flour tortillas
  • 1 cup grated sharp cheddar cheese
  • 1 cup plain yogurt
  • Salsa
  • ½ cup fresh cilantro minced


  1. Heat a large skillet with a 1 Tablespoon oil and sauté the onion, garlic, and the roasted poblano pepper (or ¼ cup of your favorite salsa) for 5 minutes, until the onions have become translucent.
  2. Then, add the squash blossoms and chicken stock.
  3. Add the grated carrots, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
  4. To make the quesadilla, lay the tortillas on a griddle or large non-stick skillet.
  5. Distribute ¼ of the cheese evenly on the tortilla.
  6. Then, spread 1/4 of the squash blossom filling over the cheese.
  7. Fold the tortilla in half and cook for about 3 minutes on each side.
  8. When golden brown on each side, remove and cut into quarters and top with 2 Tablespoons low-fat plain yogurt, your favorite salsa and cilantro.

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