Hibiscus Quesadillas Recipe
These Hibiscus Flower Quesadillas are flavorful and delicious. The hibiscus flowers are rehydrated then sautéed with onion and garlic and stuffed into tortillas with melty cheese, cilantro and avocado.
How to Make the Best Hibiscus Quesadillas
If you’ve never cooked with dried hibiscus flowers before, these hibiscus quesadillas are the perfect introduction to this vibrant ingredient. The deep magenta petals, traditionally used in agua fresca, transform into a savory, slightly tangy filling that pairs beautifully with creamy queso fresco and fresh avocado.
What makes this dish truly special is the unexpected flavor profile. The rehydrated hibiscus flowers take on a texture similar to sautéed peppers, with a subtle tartness that’s mellowed by warming spices like cumin and chili powder. It’s a vegetarian main course that feels both unique and deeply satisfying—even dedicated meat-eaters won’t miss the protein.
These quesadillas come together in about 35 minutes and make an impressive weeknight dinner or a creative appetizer for guests. Don’t skip the optional toppings—fresh cilantro and ripe avocado really bring everything together.
Hibiscus Quesadillas
These Hibiscus Flower Quesadillas are flavorful and delicious. The hibiscus flowers are rehydrated then sautéed with onion and garlic and stuffed into tortillas with melty cheese, cilantro and avocado.
Ingredients
Hibiscus Flowers
Quesadilla Filling
Assembly
Instructions
Prepare the Hibiscus Flowers
- In a medium pot, add 1 cup dried hibiscus flowers to 4 cups water. Bring to a boil, cover, then simmer on medium for 5 minutes. Turn heat off and leave covered.
- Prep onion and garlic, crumble the cheese and get garnishes ready (slice avocado, chop cilantro, scallions). Drain flowers, reserving and chilling liquid for drinks!
Cook the Filling
- In a skillet, heat oil over medium-high. Add onion and drained re-hydrated hibiscus flowers. Sauté for two minutes.
- Turn heat to medium-low, add garlic, stir a minute, then cover. Let cook 5 minutes. Add salt and spices, mix.
Assemble and Cook Quesadillas
- Add crumbled queso fresco cheese to half the tortilla, top with cooked hibiscus, avocado, scallions and cilantro. Fold over. Repeat with remaining tortillas.
- In a greased skillet over medium heat, lightly brown both sides of the quesadillas then place on a sheet pan in a warm oven to melt the cheese. Cut into wedges. Serve hot.
Notes
- Don't throw away the hibiscus cooking liquid! Chill it and use it as a refreshing drink base—it makes a beautiful deep red agua de jamaica.
- For extra flavor, add a squeeze of lime juice to the cooked hibiscus filling before assembling.
