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Entree
Mexican
2 quesadillas
20 minutes
15 minutes
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
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.
