- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Aaron Sanchez
Ingredients
- Olive Oil for cooking
- 1 medium Organic Yellow Onion diced
- 1 clove Organic Garlic minced
- 1 Poblano Pepper roasted peeled seeded and diced
- 10 Squash Blossoms
- 1/2 cup Chicken Stock
- 3 sprigs Dried Epazote finely chopped
- Salt and Fresh Ground Black Pepper
- 4 Flour Tortillas (10 inches)
- 1/4 pound Queso Blanco grated
Directions
Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
