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.