Squash Blossom Quesadillas

June 3, 2007

Squash Blossom Quesadillas

Adapted from cooking-for-compliments.com

2 tablespoon solive oil
1 cup minced red onions
2 green or Anaheim chiles, charred, peeled and seeded
1 clove garlic
6 squash blossoms, cut into strips
salt to taste
½ cup Montery Jack cheese
6 small flour or corn tortillas

Heat the oil in a large skillet over medium heat and sauté the onion until softened. Cut the prepared chiles into strips and cook with the onion for 5 more minutes. Stir in the garlic and the blossoms. Continue to cook for another 5 minutes. Season with the salt and add the cheese. Turn off the heat and stir until the cheese is melted.

Place a spoonful of the filling into each tortilla, and fold the tortillas in half over the filling

Heat a non-stick skillet over medium heat and cook each quesadilla, turning halfway through, until lightly browned on each side.

Serve with sides of avocado or sour cream if desired.

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