10 Minutes
15 Minutes
  • 8 6-inch flour tortillas
  • 16 zucchini blossoms, stamens removed and torn
  • 1 cup fresh corn kernels
  • 2 cups CaciqueⓇ Panela cheese, grated
  • 2 tbsps olive oil
  • 8 oz shrimp, peeled and deveined
  • ¼ cup white onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp chipotle powder
  • Salt and freshly ground pepper for seasoning
  • ¼ cup cilantro leaves for serving
  • Serrano chile peppers for serving
  • Lime wedges for serving
  • ¼ cup CaciqueⓇ queso fresco for serving
  • CaciqueⓇ Cilantro Lime sour cream for serving
  1. In a small skillet, over medium high heat, add olive oil, onion, and garlic, and saute until soft and fragrant, about 3 minutes. Add the shrimp and cook until pink, about 3 minutes. Set aside.
  2. Place a large cast iron pan over medium high heat.
  3. Place a tortilla in the pan. Sprinkle each tortilla with ½ cup of shredded Panela cheese, top with ¼ cup of corn kernels, 4 zucchini blossoms, and shrimp. Season with salt and pepper.
  4. Place another tortilla over the top and press down firmly to make a sandwich.
  5. Cook the tortillas for 3 minutes then flip them over and cook for another 2 minutes until the cheese has melted and quesadillas are golden and charred. Repeat with the remaining tortillas.
  6. Move the cooked quesadillas to a chopping board and cut them into quarters.
  7. When ready to serve, place the quesadillas on a large plate, sprinkle with queso fresco and serve with cilantro, Serrano chile peppers, and sour cream.