Quesadilla with Squash Blossom and Cheese

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This quesadilla with squash blossom and cheese filling is the perfect appetizer to start off your meal. By using the Xcelerate, it's ready to eat in just minutes. 


  • 1 bunch fresh zucchini flowers or squash blossoms
  • 2 green onions, trimmed of roots.
  • Salt, pepper to taste
  • 8 oz. Manchego Cheese
  • 1 lb. White Corn Masa (can be made from Masa Harina according to package recipe)
  • 4 tbsp. vegetable oil


  1. Cook the squash and green onions in the Xcelerate for 1:30 minutes, at 275C (536F) with 70% fan, 100% microwave.
  2. Let cool then slice all thinly. Season to taste with salt and pepper.
  3. Grate or slice cheese thinly
  4. Prepare some raw tortillas using a tortilla press and plastic to prevent sticking
  5. Spread one teaspoon oil on the food tray. Place a raw tortilla shell on top.
  6. Fill half with 1 tablespoon each chopped squash blossoms and cheese.
  7. Fold over pinching to seal edges.
  8. Turn over so oiled side is up. Repeat with a second shell on the food tray.
  9. Cook in Xcelerate for 1:30 minutes at 275C (536F) with 100% fan, 50% microwave.
  10. Remove from oven and let sit one minute before serving.
  11. Repeat with remaining dough and filling.

Note: Cold smoked Manchego cheese adds more interest. Any salsa you like is a great accompaniment.

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