Flor de Calabaza Elegance
Whip up these Flor de Calabaza Quesadillas for a quick, elegant meal. The delicate squash blossoms melt right into the cheese.
Ingredients
- 24 fresh squash blossoms
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium red bell pepper
- 0.5 teaspoon ground cumin
- 0.25 teaspoon dried oregano
- 0.25 teaspoon chili powder
- 0.5 cup vegetable broth
- 200 grams Monterey Jack cheese
- 8 whole wheat tortillas
- 0.25 cup fresh cilantro leaves
- 1 lime
Instructions
- Carefully clean 24 fresh squash blossoms by removing the pistils and stamens. Gently rinse them under cold water and pat them dry with paper towels. Set aside.
- Peel and finely dice 1 medium onion. Peel and finely chop 2 cloves garlic. Wash and finely dice 1 medium red bell pepper.
- Heat 1 tablespoon olive oil in a large non-stick pan or skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until it becomes translucent, stirring occasionally.
- Add the finely chopped garlic and finely diced red bell pepper to the pan. Cook for another 3-5 minutes, stirring occasionally, until the bell pepper softens slightly.
- Stir in 0.5 teaspoon ground cumin, 0.25 teaspoon dried oregano, and 0.25 teaspoon chili powder. Cook for 1 minute, stirring constantly, until fragrant.
- Add the cleaned squash blossoms to the pan. Pour in 0.5 cup vegetable broth. Cook for 2-3 minutes, stirring gently, until the squash blossoms wilt and most of the liquid has evaporated.
- Remove the vegetable mixture from the pan and set aside in a bowl. Grate 200 grams Monterey Jack cheese.
- Wipe the pan clean and place it back on medium heat. Lay one whole wheat tortilla in the dry pan. Sprinkle about 0.25 of the grated Monterey Jack cheese over half of the tortilla.
- Spoon about 0.25 of the squash blossom mixture over the cheese on one half of the tortilla. Fold the other half of the tortilla over to create a semicircle.
- Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Remove from the pan and repeat with the remaining tortillas, cheese, and squash blossom mixture.
- Wash and roughly chop 0.25 cup fresh cilantro leaves. Cut 1 lime into wedges. Transfer the cooked quesadillas to a cutting board, cut each into 2-3 wedges, and arrange them on a serving platter. Garnish with the fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing.