Quesadillas with Squash Blossoms
Quesadillas with Squash Blossoms
Quesadillas de Flor de CalabazasGolden squash blossoms are used extensively throughout Mexico as a filling for quesadillas. These beautiful blossoms are becoming more available in the United States in season at farmers' markets and in some Mexican or Italian markets. The cooked filling of chopped blossoms, onion, garlic, tomato, and epazote is tucked inside a folded tortilla and lightly fried. This version from food stalls in Puebla's public market uses ready-made corn tortillas for convenience. Most authentic quesadillas are made with uncooked masa dough that is pressed into tortillas, filled, folded, and then fried.
Ingrediënten
Makes 8 quesadillas
- 5 ounces about 25 large squash blossoms
- 1 tablespoon olive oil
- ½ cup chopped white onion
- 1 large garlic clove finely chopped
- 2 medium tomatoes peeled and finely chopped
- 1 serrano chile finely chopped with seeds
- 1 tablespoons chopped fresh epazote leaves
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon salt or to taste
- ⅓ cup crumbled cotija or mild feta cheese
- 8 corn tortillas
- Vegetable oil for frying
Instructies
- To prepare the blossoms, cut off the stems and remove the green petals at the base of the flowers.
- Pinch off the stamen from inside the blossoms.
- Rinse gently and shake off excess water.
- Cut crosswise about 1⁄2-inch thick.
- Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat and cook the onion and garlic, stirring, until the onion is tender, about 4 minutes.
- Add the tomatoes, serrano, epazote, oregano, and salt.
- Cook, partially covered, until the blossoms cook down and juices are reduced, 6 to 8 minutes.
- Remove the pan from the heat.
- Cool 5 minutes and stir in the cheese.
- To assemble, heat the tortillas, 1 at a time, in a hot dry skillet until pliable.
- Put about 3 teaspoons filling on half of the tortilla and fold over.
- Put on a plate and repeat with the remaining tortillas.
- In the same skillet, heat vegetable oil to a depth of about ¼ inch.
- Fry the quesadillas, 2 at a time, until golden on both sides.
- Drain on paper towels and serve while still hot.
