Squash blossoms are a rare treat in Mexican cuisine, and fresh ones can be hard to come by. Our canned Squash Blossoms are hand-harvested and canned to preserve their fresh, mild flavor. These simple quesadillas are a great way to showcase their unique taste and texture.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Makes 4 servings
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1 Tablespoon Olive Oil
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1 Squash Blossoms, drain and dry
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1/2 Small Onion, minced
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2 Garlic Clove, minced
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1/4 Cup Cilantro, chopped
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1 Cup Monterey Jack Cheese, grated
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4 10-Inch Flour Tortilla
Directions
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Heat olive oil in large skillet over medium-high heat. Add onions, cook for 1 minute to soften, then add Squash Blossoms, garlic and cilantro. Toss to combine, and transfer mixture to sheet pan to cool.
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Heat empty skillet over medium heat. Divide squash mixture and cheese between 4 tortillas. Fold over tortillas and place as many as will fit in one layer in skillet. Cook until lightly browned on bottom, 2 to 3 minutes. Flip and brown on other side, another 2 to 3 minutes. Repeat process until all quesadillas are cooked.
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Cut each quesadilla into four pieces and serve with sour cream, salsa verde or just sprinkled with cilantro.