Zucchini blossom quesadilla
Zucchini blossom quesadilla recipe in the zucchini category
Recipe ingredients:
- 5 tablespoons unsalted butter
- 1/2 cup finely diced red onion
- 2 jalapeno chiles, stemmed, seeded, and finely diced
- 1 pound zucchini or other squash blossoms, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated manchego or monterey jack cheese
- 1 cup grated panela cheese
- 1 1/2 cups grated anejo, parmesan, or romano cheese
- 6 flour tortillas or 6 large corn tortillas
Recipe method:
- In a medium skillet over medium heat melt 3 tablespoons of butter.
- Cook the onions and jalapenos until soft, about 5 minutes.
- Stir in the zucchini blossoms, salt and pepper.
- Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside.
- Preheat oven to 350 degrees.
- In a bowl, combine 3 cheeses.
- Lay the tortillas out on a counter.
- Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla.
- Divide the zucchini mixture into 6 portions and arrange evenly over the cheese.
- Fold over each tortilla to enclose the filling.
- Melt the two remaining tablespoons of butter.
- Place the dry griddle or cast iron skillet over medium-high heat.
- Brush one side of a quesadilla with melted butter and place buttered side down in the pan.
- Cook until very lighty golden, about 1 minute.
- Brush the uncoated side with butter and flip over.
- Cook until the other side is golden and transfer to a baking sheet.
- When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze.
- Serve hot, whole or cut into wedges.
Tags: blossom, quesadilla, recipe, zucchini, recipes, cooking