Squash Blossoms Quesadilla

Ingredients:
12 Squash Blossoms

1/2 Onion (Any Color)

2 Cloves of Garlic

2 Fresh Jalapeños (Feel Free to use any pepper you have)

Corn or Flour Tortillas

Oaxaca Cheese or any other melting cheese

2 Tsp Cumin

Salt to Taste

2 Tbsp avocado oil or fat of choice.

A note about ingredients

Use whatever is fresh, local, and in season. If you don’t like something remove it. If you want to add anything, add it.

Prep:

30 Minutes Prior to cooking soak your squash blossoms in cold water. Dry when done, a salad spinner works best for this.

Chop onion into slices

Chop jalapeños and garlic into a dice

Rough chop the squash blossoms

Pull Oaxaca cheese into strips

Cook Tortillas

Method:

Saute onions in avocado oil till translucent then add the jalapeños and garlic and cook till soft.

Add squash blossoms to the mixture and let them wilt with the mixture

For Corn:

Take two tortillas and place them on a pan and place cheese on each.

Allow the cheese to melt slightly on each tortilla and place squash blossom mixture on one of the tortillas

Flip the other cheese side down on top of it and let them melt together

For Flour:

Take a tortilla and place it on a pan and place cheese all over the tortilla.

Allow the cheese to melt slightly on each and place squash blossom mixture on one half of the tortilla fold the other half onto the other side.

Extra things to do with your quesadilla:

Dip in a salsa of your choosing

Drizzle a spicy Mayo over it

Add a fried egg on top

Add a dollop of sour cream

Add mashed beans to it

Add nopales to it

Add some of our kimchi on top of it (this is also great with the egg on top)

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