Ingredients with Measurements:
- 8 pumpkin flowers, cleaned and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large skillet or griddle, heat the olive oil over medium-high heat.
2. Add the chopped pumpkin flowers to the skillet and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the flowers are tender and lightly browned.
3. Remove the skillet from the heat and set aside.
4. Place a flour tortilla on a clean work surface and sprinkle 1/4 cup of shredded cheese over half of the tortilla.
5. Spoon 1/4 of the cooked pumpkin flowers over the cheese and sprinkle with 1 tablespoon of chopped cilantro.
6. Fold the tortilla in half to cover the filling and press down gently.
7. Repeat with the remaining tortillas and filling.
8. Heat the skillet or griddle over medium heat.
9. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, until the tortillas are lightly browned and the cheese is melted.
10. Remove the quesadillas from the skillet and let cool for a minute before slicing into wedges.
11. Serve hot with your favorite salsa or guacamole.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the pumpkin flowers
Medium heat for cooking the quesadillas
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Total fat: 15g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 630mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Pumpkin flowers can be substituted with zucchini flowers or squash blossoms.
- Olive oil can be substituted with vegetable oil or butter.
- Flour tortillas can be substituted with corn tortillas or whole wheat tortillas.
- Cheddar cheese or Mexican blend cheese can be substituted with any type of shredded cheese.
Variations:
- Add cooked and crumbled chorizo or ground beef to the filling for a meatier version.
- Add sliced jalapenos or diced tomatoes to the filling for extra flavor and texture.
- Use different types of cheese, such as pepper jack or Monterey jack, for a different flavor profile.
Tips and tricks:
- Make sure to remove the stamen from the pumpkin flowers before cooking.
- Don't overfill the quesadillas or they will be difficult to fold and cook.
- Use a spatula to press down on the quesadillas while cooking to help melt the cheese and seal the filling.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas on a microwave-safe plate and heat in the microwave for 30-60 seconds, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro and sliced jalapenos.
Garnishes:
Chopped cilantro, sliced jalapenos, diced tomatoes, sour cream, guacamole, salsa
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, corn salad, avocado salad
Troubleshooting advice:
If the quesadillas are not cooking evenly, adjust the heat of the skillet or griddle as needed.
Food safety advice:
Make sure to thoroughly clean the pumpkin flowers before cooking to remove any dirt or debris.
Food history:
Quesadillas are a traditional Mexican dish that originated in the northern regions of Mexico.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Mexican