Ingredients with Measurements:
- 8-10 squash blossoms
- 4 large flour tortillas
- 1 cup shredded Oaxaca cheese
- 1/4 cup chopped white onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Rinse the squash blossoms and remove the stems and pistils. Cut the blossoms into small pieces and set aside.
2. In a non-stick skillet, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for 2-3 minutes until translucent.
4. Add the chopped squash blossoms to the skillet and sauté for another 2-3 minutes until they are tender.
5. Season with salt and pepper to taste and remove from heat.
6. On a separate skillet, heat each tortilla over medium heat until it is warm and pliable.
7. Sprinkle a quarter of the shredded cheese on one half of each tortilla.
8. Add a quarter of the cooked squash blossom mixture on top of the cheese.
9. Sprinkle some chopped cilantro on top of the squash blossom mixture.
10. Fold the tortilla in half to cover the filling.
11. Press down gently with a spatula to seal the quesadilla.
12. Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
13. Repeat with the remaining tortillas and filling.
14. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 quesadillas
Nutritional information:
Calories per serving: 260
Fat: 13g
Carbohydrates: 27g
Protein: 10g
Sodium: 490mg
Fiber: 2g
Substitutions for ingredients:
- Oaxaca cheese can be substituted with any other melting cheese such as mozzarella or Monterey Jack.
- White onion can be substituted with red onion or shallots.
- Squash blossoms can be substituted with zucchini or other summer squash.
Variations:
- Add some diced tomatoes or roasted red peppers to the filling for extra flavor.
- Top the quesadillas with some salsa or guacamole before serving.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be careful not to overfill the quesadillas, or they may fall apart.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to help it melt.
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 in a skillet over medium heat for a few minutes until they are heated through.
Presentation ideas:
Serve the quesadillas on a platter with some fresh cilantro leaves and lime wedges for garnish.
Garnishes:
Fresh cilantro leaves, lime wedges, salsa, guacamole
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice, corn salad, roasted vegetables
Troubleshooting advice:
- If the quesadillas are falling apart, try using less filling or pressing down harder with the spatula when cooking.
- If the tortillas are burning, lower the heat and cook them for a shorter time.
Food safety advice:
Make sure to rinse the squash blossoms thoroughly before using them in the recipe.
Food history:
Squash blossoms are a traditional ingredient in Mexican cuisine and have been used in dishes such as quesadillas and soups for centuries.
Flavor profiles:
The squash blossoms add a delicate, floral flavor to the quesadillas, while the cheese and cilantro provide a savory and fresh taste.
Serving suggestions:
Serve the quesadillas as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican