Squash Blossom Quesadilla
Delicate, earthy squash flowers with cheese and roasted poblano folded in a crispy flour tortilla.
Ingredients (serves 4)
- 2 cups Squash Blossom cleaned
- 1 Poblano Pepper
- 1 Onion quarter
- 1.5 cups Oaxaca Cheese
- 4 Flour Tortilla large
- 1 Garlic clove
- 2 tbsp Butter
- Salt to taste
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Save this recipeInstructions
- 1
Char poblano over flame for 8 minutes. Steam in plastic bag for 5 minutes.
- 2
Peel poblano and remove seeds. Slice into thin strips.
- 3
Heat 1 tbsp butter in a large skillet over medium. Sauté squash blossoms with onion and minced garlic for 3 minutes until tender.
- 4
Remove blossoms from heat and season with salt.
- 5
Wipe skillet clean. Heat remaining butter over medium. Lay a flour tortilla flat. Top one half with cheese, cooked blossoms, poblano strips, and more cheese.
- 6
Fold tortilla in half. Cook 2-3 minutes per side until golden and cheese melts.
