Squash Blossom Quesadillas
Servings: 2 servings
Ingredients
- 1 teaspoon light oil
- 6 squash blossoms cleaned, with stamens and stems removed
- 2 flour tortillas
- ⅔ cup Oaxaca cheese mozzarella can be substituted, divided
- ¼ cup crumbled queso fresco divided
- 1 tablespoon green onions thinly sliced
- Optional: 1 jalapeño or Fresno pepper sliced and seeds removed
Instructions
- On a comal or in nonstick skillet, heat ½ teaspoon of oil. Place 1 tortilla on cooking surface and scatter ½ of the Oaxacan cheese and about ½ of the queso fresco evenly over ½ of the tortilla. Add some of the peppers (if using) and sliced green onions, then lay 3 squash blossoms in a row over cheeses. This makes up the filling of 1 quesadilla. Fold the other ½ of the tortilla over the top of the filling, then cook over medium heat until tortilla is golden on the bottom and the cheese is melted, about 2 to 3 minutes per side (be careful not to burn the tortilla). Repeat with the other tortilla and remaining ingredients. Slice into diagonal pieces and garnish with lime wedges and your favorite green salsa. Serve immediately.
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