Squash Blossom Quesadillas
By Melissa Pitts
Yep- another squash blossom recipe! This time we’re taking quesadillas to a new level with squash blossoms! Here, I’ve added a poblano pepper and some epazote, but you can add anything you like. Serve with your favorite salsa or guacamole and enjoy!
Cook Time: 10 minutes
Preparation Time: 10 minutes
Ingredients:
- 1 half medium onion, diced
- 1 poblano pepper, roasted, peeled, seeded, and cut into strips
- 10 squash blossoms
- 3 sprigs fresh epazote, finely chopped (optional)
- salt and pepper to taste
- 4 flour or corn tortillas
- 1/4 pound grated Mexican white cheese like Oaxaca or, if not available, Monterrey Jack
- canola oil for cooking
Directions:
- Heat a large saute pan with a little oil and saute the onion and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To make the quesadilla, lay two of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortillas, place on heated griddle or nonstick saute pan with a little oil and cook for about 3 minutes on each side.
- When golden brown on each side, remove and cut into quarters.
