PREP Time
10 min
DIFFICULTY
Easy
COOK Time
15 min
Servings
4

Squash Blossom Quesadilla

Ingredients

  • 4 oz. Cacique® Queso Quesadilla, shredded

  • Olive oil, for cooking

  • 1 medium onion, diced

  • 1 clove garlic, minced

  • 1 poblano pepper, roasted, peeled, seeded, and diced

  • 10 individual fresh squash blossoms, or 2 cups of sliced zucchini

  • ½ cup chicken stock

  • 3 sprigs fresh epazote, or cilantro, finely chopped

  • Salt and freshly ground black pepper

  • 4 (10-inch) flour tortillas

Preparation Method
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 or cilantro, 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 ½ 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.
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