Squash Blossom Quesadillas Recipe
Squash is one of my favorite vegetables, but the blossom, to me, is wonderful. Squash blossoms can be served many ways.
Serve up this quesadilla as an appetizer or main dish with a corn salsa.
Ingredients
- 2 tablespoons olive oil
- 2 small bunches squash blossoms, all but 1″of stem removed, chopped; enough to measure 2 cups
- 2 small green onions, chopped along with some of the green stems, chopped
- 1/4 red onion, cut in strips
- 1 clove garlic, minced
- salt to taste
- ground black pepper or ground white pepper to taste
- 1 poblano chile, roasted, peeled and cut into strips
- 6 oz. mozzarella cheese, thinly sliced
- 8 large corn tortillas
Directions
- Heat the oil on medium-low heat in a medium sized skillet.
- When skillet is hot, add onions and cook until translucent (about 2-1/2 to 3 minutes),
- Add squash blossoms and garlic, and cook until blossoms are wilted.
- Remove from heat and add salt and black pepper to taste.
- For the tortillas: Heat a slightly oiled large skillet over medium heat.
- Place four tortillas in skillet and evenly divide squash blossom mixture among them.
- Add strips of poblano chile and thinly sliced cheese to each tortilla.
- Cover each one with a second tortilla.
- Cook about 3 minutes per side, or until brown, toasty spots appear on the tortillas and the cheese melts.
- Cut into quarters and serve 2 quarters to each person if using large tortillas.
- Make sure to serve hot.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 74 | 49% |
| Total Fat 8.33g | 10% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 124mg | 5% |
| Potassium 80mg | 2% |
| Total Carbs 12.38g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.81g | 1% |
| Protein 7.0g | 11% |
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