Squash Blossom Quesadilla 🌼

Name: Squash Blossom Quesadilla
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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

Delicate, earthy squash flowers with cheese and roasted poblano folded in a crispy flour tortilla.

25 min · Beginner · 340 cal · 14g protein · $2.20/serving · Mexican

Comfort Food Vegetarian

25minutes

4servings

340calories

14gprotein

$2.20per serving

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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Instructions

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.