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Have you ever tasted a Mexican dish called “Squash Blossom Quesadillas”? These squash blossoms look amazing and will certainly catch the attention of your guests! Cooking them is a real pleasure and it does not take much time! The favor and the taste of the readymade dish will surprise you and your loved ones!
- olive oil : 2 Tbsp
- onion : 1 cup (chopped)
- garlic : 5 clove (minced)
- summer squash blossoms : 30 piece
- butter : 1 tsp
- corn tortillas : 12 piece
- Monterey Jack cheese : 8 oz. (sliced)
- cilantro : 1 bunch (chopped, for garnish)
Stages of cooking
Prior to cooking the dish, take your time to prepare the squash bottoms. Check them from all the sides to make sure there are no bugs or insects there. Rinse the flowers with cool water if they are a bit dirty. Otherwise, there is no need to wash them. Cut the stems away and chop the flowers, stamens and all.
Take a deep sauté pan and heat oil on medium fire. Add chopped onion and sauté for about 5-6 minutes. Add garlic and keep sautéing for one more minute.
Add chopped squash blossoms and mix them with garlic and onions. Cook for 1-2 minutes until the flowers are wilted. Remove the pan from fire.
Now, take another large iron pan and heat in on medium fire. Put a piece of butter inside and fry your corn tortillas on both sides for about one minute or even less.
Put one or two cheese slices on one side of the tortilla. Top with a tablespoon or two of the squash blossom mixture. Carefully, fold another tortilla side and press it gently. Keep cooking until the cheese melts and the tortilla becomes light brown. Repeat the previous step with all tortillas you have.
As soon as the cheese melts, remove your quesadilla from the pan and keep frying and forming other quesadillas in the same way. Prior to serving the dish, cut each quesadilla into triangles and serve with avocado, salsa, chopped fresh cilantro, black beans, diluted sour cream or Mexican queso crema. Enjoy the taste, aroma and look of this unique Mexican dish!