Squash Blossom Quesadillas
Squash blossom quesadillas. Such an easy way to use up your garden surplus compared to stuffing, battering, and frying the delicate little flowers. And the delicate taste is so, so lovely.
Ingredients
- 12 squash blossoms
- 6 corn tortillas (preferably 6-inch | 15-cm)
- 1 1/2 cups coarsely shredded pepper Jack cheese
- 1 tablespoon cilantro leaves, chopped
- Freshly ground black pepper, to taste
US - Metric
Instructions
- Carefully look over each squash blossom and brush off any dirt or small bugs you find. Carefully trim the stems and stamens. Resist the urge to wash the squash blossoms. They're quite delicate and will easily tear and potentially fall apart.
- Warm a cast-iron skillet or other heavy pan over medium heat. Place 1 tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften. Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula. Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted.
- Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm.
Nutrition
Serving: 1portion | Calories: 163kcal | Carbohydrates: 12g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 163mg | Fiber: 2g | Sugar: 1g