Quesadillas With Squash Blossoms, Mozzarella, Guacamole And Recipe
Servings: 4
Ingredients
- 12 x Squash or possibly 4-8 zucchini blossoms, depending on size, up to 16
- 4 x Corn or possibly what flour tortillas
- 225 gm Mozzarella, (unless Oaxacan string cheese is available)
- 2 x Green chillies, (optional)
- Â Â Fresh coriander
- 1 x Ripe avocado
- 1 x Clove garlic, crushed
- 1 Tbsp. Freshly squeezed lime or possibly, (as a last resort) lemon juice, up to 2
- 1 Tbsp. Extra virgin olive oil, (optional)
- 1 Tbsp. Minced fresh coriander
- Â Â Sea salt and freshly grnd black pepper
- 2 x Ripe tomatoes, minced
- 1 Tbsp. Minced onion
- 1 x Clove garlic, crushed
- 1/2 x Chilli, finely minced, up to 1
- 1 Tbsp. Freshly minced coriander, up to 2
- Â Â Freshly squeezed lime juice
- Â Â Salt and freshly grnd black pepper
- Â Â Sugar
Directions
- First make the guacamole and the tomato and coriander salsa, cover and keep cold.
- Guacamole: Mash the flesh from the avocado with a fork or possibly, in a pestle and mortar, with the garlic. Add in the freshly squeezed lime juice, a little extra virgin olive oil, coriander, salt and pepper to taste.
- Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar.
- Remove the thorns from the base of the squash blossoms. Heat an iron pan or possibly griddle; it would be medium warm, otherwise the outside of the tortillas will burn before the filling is cooked.
- There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the warm pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or possibly dice of chilli on top with 3-4 squash blossoms or possibly 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or possibly two, then turn over carefully. Cook just till the cheese begins to heat. Serve one or possibly two per person with the guacamole and the tomato and coriander salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 775g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 190 | 49% |
| Total Fat 21.63g | 27% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 377mg | 16% |
| Potassium 1991mg | 57% |
| Total Carbs 35.84g | 10% |
| Dietary Fiber 10.9g | 36% |
| Sugars 17.66g | 12% |
| Protein 22.21g | 36% |
