Mexican · snack
Quesadillas con Flor de Calabaza
Quesadillas con Flor de Calabaza reads salinity 4.1, heat 4.0 and sweetness 3.5 on Palate's 0–10 flavor X-ray — a Mexican snack, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.6 / 10
- Sweet & Fruity — 4.0 / 10
- Sour & Bright — 1.7 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 2.6 / 10
- Aromatic & Spice — 4.4 / 10
The measured notes (of 18)
Salinity 4.1 · Heat 4.0 · Sweetness 3.5 · Umami 3.3 · Allium 2.7 · Richness 2.2 · Earthy 2.1 · Herbaceous 1.8 · Sourness 1.7 · Fruity 1.5 · Nutty 1.4 · Funk & Ferment 1.2 · Bitterness 0.9
What's in it (8)
- 2 cups fresh corn tortilla dough (masa)
- 12 squash blossoms
- 6 oz Oaxacan string cheese (quesillo)
- 1 tbsp fresh epazote
- 1 serrano chile thinly sliced
- 1/4 white onion diced
- salt to taste
- comal
Time & effort: about 20 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 98 kcal, 3.7 g protein, 3.2 g fat, 14.4 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Flatten masa into a thin round disc and place on a hot comal.
- Add squash blossoms, strips of cheese, a pinch of epazote, and sliced serrano on one half while the bottom cooks.
- Fold the tortilla in half, press gently, and cook both sides until golden and the cheese melts fully.
Dishes with a similar flavor shape
- Koki (Steamed Black-Eyed Pea and Palm Oil Cake) — Cameroonian
- Caribbean Pepper Pot Soup — Caribbean
- Accara with Tapalapa and Pepper Sauce — Gambian
- Şalgam Suyu (Fermented Purple Carrot and Turnip Juice) — Turkish
- Jollof Rice — Nigerian
Keep reading: what salinity, heat, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.