Quesadillas De Flor De Calabaza
This Quesadillas de Flor de Calabaza is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.
Before you make Quesadillas de Flor de Calabaza, make sure to keep the zucchini blossoms in the fridge until right before you need to use them. Use your hands to rip off the stem and the center bud that holds the pollen. Discard the stems and pistils.
In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Stir In the roasted bell pepper, and sauté for 2 minutes. Throw in the zucchini blossoms and sauté for 10 minutes. Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes.
In another pan, heat up the corn tortillas on both sides for 2-3 minutes each. Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco. Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.
- The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
- Feel free to throw in a minced jalapeno with the garlic if you like some extra spice
- TOMATO, EGG, AND CHEESE ON A NOPAL
- CHILAQUILES VERDES
- HUEVOS RANCHEROS
Quesadillas De Flor De Calabaza
Recipe details
- 4 servings
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
Comments
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Thanks for sharing, I can't wait to try it, looks delicious.
Where can you find squash or zucchini blossoms?