Best Quesadillas With Oaxacan Cheese And Squash Blossoms Recipes

Quesadillas with Oaxacan Cheese and Squash Blossoms image

Yield Makes 4

Number Of Ingredients 7

2 tablespoons olive oil
1/2 white onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt
4 corn tortillas
2 ounces Oaxacan cheese or fresh mozzarella, grated (about 1/2 cup)
8 squash blossoms, stems and stamens removed

Steps:

Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10-12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.

Squash Blossom Quesadillas image

Provided by Aarón Sánchez

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 10

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 1 (6-ounce) can
1/2 cup chicken stock
3 sprigs fresh epazote, finely chopped
Salt and freshly ground black pepper
4 (10-inch) flour tortillas
1/4 pound queso blanco, grated

Steps:

Heat a large saute pan with a little oil and saute 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 the 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 tortilla, place on heated griddle on nonstick saute 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.