13. Squash Blossom Quesadillas.
Squash blossoms may be familiar to gardeners — they’re the flowers from squash plants. They’re very delicate and go bad quickly. I can’t even get them in my CSA box, because, in the 24 hours between when the blossoms are picked and when I pick up my box, they’re already too wilted. Aside from your or a friend’s garden, look for squash blossoms at farmer’s markets.
If you’re making enough for a crowd, transfer the quesadillas to an oven on its lowest setting before serving.
- Vegetable oil
- 1 Medium white onion, diced
- 1 Clove garlic, minced
- 1 Poblano pepper, roasted, peeled, seeded & diced
- 10 Fresh squash blossoms
- 1/2 Cup vegetable stock
- 3 Sprigs epazote, finely chopped
- Coarse salt and freshly ground black pepper
- 4 Flour tortillas
- 1/4 Pound queso blanco, grated
1. Heat oil in a large sauté pan. Stir in onion and poblano and cook for about 3 minutes, stirring often. Stir in garlic and continue to stir until the onions are translucent. Stir in squash blossoms and vegetable stock, and scrape the brown bits off the bottom of the pan. Stir in epazote and cooking cooking until the blossoms are wilted, about about 5 minutes. Salt and pepper to taste. Remove from heat and let cool.
2. After the squash blossom mixture has cooled, assemble quesadillas. Arrange 2 tortillas on a flat surface, and sprinkle cheese evenly between the two. Add the squash blossom mixture in an even layer on both quesadillas, and top with remaining to tortillas.
3. Heat vegetable oil in a sauté pan. Add quesadillas and cook until the tortilla is golden brown and the cheese has melted, about 2-3 minutes on each side. Transfer to a paper towel-lined plate. Let cool for a minute or two before cutting and serving.
Recipe Adapted From: Food Network.