SQUASH BLOSSOM CHEESEADILLA

Squash Blossom Cheeseadilla image

Provided by José Andrés

Yield 4 servings

Number Of Ingredients 12

Balsamic dressing:
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
Freshly cracked black pepper to taste
2 tablespoons extra-virgin olive oil
Cheeseadillas:
1/4 pound Parmigiano-Reggiano, grated (about 1 cup)
12 squash blossoms, cleaned
Garnish:
Basil leaves
Maldon salt
Greek yogurt or Mexican crema (optional)

Steps:

Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.