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Squash blossom quesadillas




Source of Recipe


(adapted from Diana Kennedy)


List of Ingredients




24 squash blossoms, stems and stamens removed.
1 poblano pepper
3 cloves of garlic, minced
1/2 half an onion, diced
1 teaspoon of dried epazote (can substitute with 1/4 cup fresh cilantro)
3 cups of Oaxacan, Monterrey Jack or Muester cheese, grated
12 tortillas (can use either corn or flour)
2 tablespoons olive oil
6 tablespoons of butter
Salt and pepper to taste.



Recipe



Put the poblano under the broiler for about five minutes, turning once until it blackens. Place in a plastic bag, close it and let it sit for about 20 minutes. After this time has passed, take poblano out of the bag, peel it (skin should shred off easily), remove stem and seeds and dice.
Gently wash squash blossoms (there might be bugs inside) and remove stems and stamens. Roughly chop.
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced poblano and cook for about 10 minutes or until onions are clear.
Add garlic, epazote, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated.
Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes six quesadillas.