Squash Blossom Quesadillas Recipes

SQUASH BLOSSOM QUESADILLAS

Squash Blossom Quesadillas image

Provided by Aarón Sánchez

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

Olive oil, for cooking
1 medium onion, diced
1 clove garlic, minced
1 poblano pepper, roasted, peeled, seeded, and diced
10 individual fresh squash blossoms, or 1 (6-ounce) can
1/2 cup chicken stock
3 sprigs fresh epazote, finely chopped
Salt and freshly ground black pepper
4 (10-inch) flour tortillas
1/4 pound queso blanco, grated

Steps:

Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.

SQUASH BLOSSOM QUESADILLAS

Squash Blossom Quesadillas image

Provided by William Norwich

Categories appetizer, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound masa harina (a corn flour)
1 teaspoon salt
1/4 cup vegetable oil or melted lard
2 tablespoons vegetable oil
3 serrano chilies, seeded and finely chopped
1 medium onion, finely chopped
5 cups squash blossoms, stems removed and discarded, blossoms chopped
Salt to taste
2 cups shredded queso fresco, Monterey Jack or cheddar cheese (optional)
Corn oil or lard for frying

Steps:

For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil. Knead in additional water to thoroughly soak the masa harina but not make it sticky. Cover and refrigerate at least 2 hours.
For the filling: heat the oil in a skillet over medium heat and sauté the chilies and onion until the onion is translucent, about 5 minutes. Stir in the squash blossoms and sauté for 1 minute. Add 1 cup water and heat to boiling. Cook, stirring, until the mixture is thick. Season with salt. Let cool.
To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough. Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds. Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese. Fold the tortilla over the filling and press the edges together to seal.
Heat 1/4 inch of the oil over medium heat in a skillet and fry the quesadillas, several at a time, for 30 seconds a side, turning several times, until golden brown, adding more oil as necessary. Drain on paper towels and keep warm. Serve immediately. This makes about 24 appetizer-size quesadillas.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 30 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams

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