Ingredients
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For Frying
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Garnish
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Cheese Filling
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Squash Blossoms
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Poblano Crema Sauce
Discover the Flavor of Oaxaca on Your Kamado Joe
Take your backyard cooking to the next level with this elevated twist on a traditional Oaxacan favorite—fried squash blossoms filled with cheese, served with a smoky poblano crema. This recipe celebrates Mexican heritage through flavor and technique, blending delicate squash flowers with a rich three-cheese filling and a tempura-style crunch, all brought to life over the Kamado Joe Classic II.
The crema is made from grilled poblanos and tomatillos for smoky depth, while the cheese mixture combines Oaxaca, Manchego, and queso fresco with crema and Greek yogurt for creaminess and tang. Cooked over live fire and finished with a crisp fry, this dish is a show-stopping starter or small plate.
Tips for Kamado Joe Success
Use the Karbon Steel Wok or Cast Iron Skillet for consistent frying heat.
A half-moon heat deflector can help stabilize temps if grilling elements get too hot.
Char your vegetables directly over the coals for that true wood-fired flavor.
Instructions
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01
Stabilize your Kamado Joe at medium-high heat (400–425°F). Grill or sauté the poblanos, tomatillos, onions, and garlic until charred and softened. Add to a blender with water, chicken bouillon, and cilantro. Blend until smooth. Once cooled slightly, mix in the Jocoque crema and set aside.
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02
In a bowl, combine all cheeses, crema, Greek yogurt, cilantro, and seasonings. Mix thoroughly and refrigerate until ready to use.
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03
Gently open each squash blossom and fill with the cheese mixture. Be careful not to tear the petals. Set aside.
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04
Heat avocado oil in a cast iron skillet or wok over your Kamado Joe. Dip each stuffed blossom in tempura batter, then fry for 2–3 minutes until golden and crispy. Drain on a paper towel-lined plate.
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05
Spoon a layer of poblano crema onto a plate. Add 2–3 fried squash blossoms, top with chopped parsley, and drizzle with extra crema if desired.
