Chef Aaron Sanchez
Squash Blossoms and Poblano Quesadillas with Epazote
Category
Entree
Servings
2 quesadillas
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef 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 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 tortillas, 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.
Filed in:
Dried Epazote,
Entree,
Organic Garlic,
Organic Yellow Onion,
Pasilla Peppers,
Poblano Peppers,
Quesadillas,
Squash Blossoms,
Squash Blossoms and Poblano Quesadillas with Epazote
