Squash Blossom Quesadillas

By á-170456

Ingredients

• Olive oil for cooking
• 1 medium onion diced
• 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 chicken stock
• 3 sprigs fresh epazote finely chopped
• Salt to taste
• Freshly-ground black pepper to taste
• 4 flour tortillas - (10" dia)
• 1/4 pound grated queso blanco grated

Details

Servings 4

Preparation

Step 1

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.