Squash Blossom Quesadilla
A classic way to make quesadillas.
Ingredients
- 2 tbsp oil your choice of cooking oil
- 20 to 30 squash blossoms
- 1 cup chopped red onions
- 4 cloves of garlic minced
- 1 serrano pepper chopped
- 4 corn tortillas ~9" inch round
- 8 ounce shredded cheese blend or just oaxaca cheese cut into small pieces
- 1/3 cup chipotle sauce I used la costena's chipotle sauce
- salt as per taste
- pepper as per taste
Instructions
- Before chopping the blossoms, check for any bugs inside. Wash each blossom throughly with water.
- Remove the stems and roughly chop the blossoms.
- In a medium pan, heat 1 tbsp of oil on a medium high heat. Once oil it hot, saute the onions for 5 minutes.
- Stir in the peppers and garlic and cook for another minute.
- Add chopped blossoms along with salt and few grinds of pepper, toss to coat evenly with onions, garlic and pepper.
- Cook until the blossoms as just wilted, around a minute. Transfer the mix into a clean bowl and let it cool completely.
- Spread 1 to 1 1/2 tbsp of chipotle sauce on a corn tortilla. Spread around 2 ounce cheese on one half of the tortilla, top with squash blossom mix and fold the other side of the tortilla over. Press down gently with your hand.
- Either in same medium pan or a cast iron skillet, heat 1 tsp of oil. Place the prepared quesadilla and cook for 30 seconds to a minute on each side.
- Once both sides are crispy and the cheese in the quesadilla is melted, removed from pan.
- Cut each quesadilla into triangles and serve with your favorite salsa.