Recipe Detail

Cheese Stuffed Blossom Appetizers

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  • Brief Description

    Bright yellow squash blossoms stuffed with green chile and cheese mixture, then fried to golden perfection.

  • Main Ingredient

    squash blossoms

  • Category:  Appetizers

  • Cuisine:  Southwestern

  • Prep Time:  30 min(s)

  • Cook Time:  10 min(s)

  • Recipe Type:  Public

  • Source:

    Meal Openers

  • Tags:

  • Notes:

    Per appetizer: 45 calories, 2 g protein, 1 g carbohydrates, 4 g total fat, 33 mg cholesterol, 48 mg sodium.

  • Posted By:  swilliamson

  • Posted On:  Mar 07, 2016

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Number of Servings:


  1. 18 - squash blossoms each about 3 inches from base to tip
  2. 2 packages - 3 oz. cream cheese at room temperature
  3. 1 tablespoons - milk
  4. 1/2 cups - grated Parmesan cheese
  5. - dash of pepper
  6. 1 1/2 tablespoons - canned diced green chiles
  7. - all-purpose flour for dipping
  8. 2 - eggs
  9. 1 tablespoons - water
  10. - salad oil for frying


Rinse blossoms with a gentle spray of cool water; shake off excess. Trim off stems completely. Remove stamens, if necessary, to enlarge cavity before stuffing. Set aside.

In a bowl, blend cream cheese with milk, Parmesan cheese, pepper and chiles. Spoon about 1 teaspoon filling into each blossom; twist tips to close. Roll blossoms in flour to coat lightly; set aside.

Beat eggs with water. Heat 1/4-inch oil in a wide frying pan over medium-high heat. With a fork, dip 1 blossom at a time into egg mixture and put in pan. Fry, turning as needed, until golden brown.

Drain on paper towels; keep warm until all are fried.


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