Zucchini Blossom Quesadilla Recipe

Zucchini Blossom Quesadilla Recipe

Ingredients:

5 Tbsps of buter (unsalted)
1/2 c of onion (red); diced finely
2 pcs of chiles (Jalapeno); stemmed, then seeded & diced finely
1 lb of blossoms of zucchini or any squash blossom; chopped roughly
1/2 tsp of pepper (black); ground fresh
1 tsp of salt
6 pcs of flour-tortillas or corn-tortillas (large)
1/2 c of cheese (Monterey-jack or Manchego); grated
1 c of cheese (Panela); grated
1.5 c of cheese (Parmesan, Romano or Anejo); grated

Instructions:

Melt three Tbsps buter in medium-sized skillet on medium stove heat. Cook chiles and onions for 5 mins ’til soft. Stir blossoms, pepper and salt in.

Lower heat then cook for 5 mins more, frequently stirring ’til flowers become wilted then set it aside.

Meanwhile, preheat oven (350 deg F). Combine all of the cheeses in bowl and lay out tortillas onto counter.

Then, divide cheese mix to six portions then sprinkle a portion onto every tortilla half. Divide zucchini mix to six portions then evenly arrange onto cheese.

Next, fold every tortilla over so filling is enlosed. Melt remainder of the butter then place dry cast-iron skillet or gridle on mid-high heat.

Meanwhile, brush a quesadilla side w/ butter then place buttered-side down onto pan. Then, cook for a minute ’til very lightly-golden.

Brush side uncoated w/ butter then flip it over. Next, cook ’til a side turns golden, transfer into thin sheet.

Once quesadillas have turned brown, transfer thin sheet in oven then bake for 10 mins ’til cheese will begin oozing. Serve while hot, cut to wedges or whole, serves 6.

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