Squash Blossom Quesadillas
Squash blossom quesadillas...fresh squash blossoms are fried with onions and garlic to make a delicious vegetarian filling for quesadillas.
Ingredients
- 3 tbs vegetable oil I use safflower
- 1/2 medium white onion, finely chopped ~55g or 2 ounces
- 3 cloves garlic, finely chopped
- ~35 squash blossoms (~390g or ~14 ounces) Blossoms need to be prepared by trimming stems to 1 inch, removing spikes from chalice, rinsing and drying.
- Salt to taste
- 4 corn tortillas about 6 inches in diameter
- ~3 ounces shredded Oaxacan cheese ~97g, you could substitute with an un-aged Monterrey Jack if needed
Instructions
- Heat oil in a large non-stick skillet over medium heat, about 2-3 minutes
- Once the oil is hot, add the onion and garlic, stirring occasionally. You want the onion to just start to turn translucent, avoid allowing the onion or garlic to brown, about 1-2 minutes
- Add the squash blossoms, stir to mix with the onion and garlic. Reduce heat to medium-low and cover. Allow the blossoms to cook until the chalices are tender enough to pierce with a fork, about 10 minutes
- Uncover and allow any excess liquid to cook off, if any remains in the pan. You want the filling to be moist, but not overly wet.
- Stir in salt to taste and remove from the heat
- Heat a comal or skillet over medium high heat
- Place a tortilla on the comal and heat on one side until warmed through, about 30-60 seconds
- Flip the tortilla and place 1/4 of the cheese on half of the tortilla and 1/4 of the squash blossoms on top of the cheese. Fold the empty side of the tortilla over the filling.
- Heat until the cheese is melted, flipping over halfway through cooking, about 2 1/2 minutes per side.
- Serve immediately