Cheese Stuffed Blossom Appetizers Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    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
    Cook Time: 10 min


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


    Meal Openers

    Posted By:


    Posted On:

    March 7, 2016

    Print Recipe

    Speak Your Mind