Chicharron and Mushroom Quesadillas with Squash Blossom offers a gourmet twist on the traditional Mexican quesadilla, combining rich flavors and unique ingredients for a truly special dish. This version layers crispy chicharron (fried pork belly) and earthy mushrooms inside soft, toasted tortillas. The addition of delicate squash blossoms infuses a mild, slightly floral taste that beautifully complements the savory depth of the pork and mushrooms.
These quesadillas are typically finished with melted cheese, binding all the components together into a delightful melty texture that contrasts with the crispiness of the chicharron. Served with a side of salsa or guacamole to add freshness and a touch of acidity, Chicharron and Mushroom Quesadillas with Squash Blossom are perfect for anyone looking to elevate their quesadilla experience. Enjoy this dish as a hearty snack, a satisfying lunch, or a part of a festive Mexican feast.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediateCook the Filling:
Heat the olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they're browned and have released their moisture.
Add the vegetarian chicharrón and squash blossoms to the skillet. Season with salt, pepper, and oregano (and epazote if using). Cook for an additional 2-3 minutes, then remove from heat.
Assemble the Quesadillas:
Lay out the tortillas and sprinkle half with the shredded cheese. Distribute the chicharrón and mushroom mixture over the cheese, then top with a bit more cheese and the remaining tortillas.
Cook the Quesadillas:
Wipe the skillet clean and return it to medium heat. Place a quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side. Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve with salsa and guacamole on the side.
Ingredients
Directions
Cook the Filling:
Heat the olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they're browned and have released their moisture.
Add the vegetarian chicharrón and squash blossoms to the skillet. Season with salt, pepper, and oregano (and epazote if using). Cook for an additional 2-3 minutes, then remove from heat.
Assemble the Quesadillas:
Lay out the tortillas and sprinkle half with the shredded cheese. Distribute the chicharrón and mushroom mixture over the cheese, then top with a bit more cheese and the remaining tortillas.
Cook the Quesadillas:
Wipe the skillet clean and return it to medium heat. Place a quesadilla in the skillet and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes per side. Repeat with the remaining quesadillas.
Serve:
Cut the quesadillas into wedges and serve with salsa and guacamole on the side.
Perfect Beverage Pairing:
- Mexican Craft Beer: A light, crisp Mexican craft beer can balance the richness of the quesadilla’s ingredients.
- Chardonnay: For a non-beer option, a buttery Chardonnay pairs well with the earthy mushrooms and has the body to stand up to the robust flavors.
