Description
This Squash Blossom Quesadillas is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.
Ingredients
Scale
- 12 squash or zucchini blossoms
- 2 tablespoons oil
- 1 cup mozzarella or Oaxaca cheese
- 2 tablespoons minced garlic
- ¼ cup roasted bell peppers
- 1 roma tomato, grated
- ¼ cup chopped cilantro
- 6 corn tortillas
- Salt
- Sliced avocado
Instructions
- 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. Add the roasted bell pepper, and sauté for 2 minutes. Add 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.
- Serve with sliced avocado.
Notes
- 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
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 629.0
- Sugar: 0.0 g
- Sodium: 151.0 mg
- Fat: 36.0
- Saturated Fat: 17.0 g
- Carbohydrates: 46.0 g
- Fiber: 4.0 g
- Protein: 29.0 g
- Cholesterol: 56.0 mg
