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Squash Blossom Quesadillas
- 2 tablespoons olive 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 saute 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.
Adapted from cooking-for-compliments.com