Squash Blossom Quesadillas Recipe - Cooking Index
Squash Blossom Quesadillas Recipe - Cooking Index
| Olive oil - for cooking | ||
| 1 | Onion - diced (medium) | |
| 1 | Garlic clove - minced | |
| 1 | Poblano pepper - roasted, peeled, | |
| Seeded, and diced | ||
| 10 | Individual fresh squash blossoms | |
| = (or a 6-oz can) | ||
| 1/2 cup | 118ml | Chicken stock |
| 3 sections | Fresh epazote - finely chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Flour tortillas - (10" dia) | |
| 1/4 lb | 113g / 4oz | Grated queso blanco - grated |
Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. 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 compose the quesadilla lay the 2 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 tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
This recipe yields 4 servings.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B62) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.