Squash Blossom & Onion Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil2 small bunches squash blossoms, all but 1″of stem removed, chopped; enough to measure 2 cups1/4 cup green onions, chopped along with some of the green stems, chopped1 medium red onion, 1/2 cut in strips, 1/2 chopped1 clove garlic, mincedSalt and Pepper (black or white pepper) to taste1 poblano pepper, roasted, peeled and cut into strips6 oz. mozzarella cheese, thinly sliced8 large corn or whole wheat tortillas
In a medium sized skillet, heat the olive oil on medium-low heat.
When skillet is hot, add onions and saute until translucent (about 2-1/2 to 3 minutes),
Add squash blossoms and garlic, and cook until blossoms are wilted. (If using thin, sliced squash; saute a couple of minutes until soft).
Remove from heat and add salt and pepper to taste.
For the tortillas:
Heat a slightly oiled, large skillet over medium heat and place 4 tortillas in it. If tortillas are too large for the pan you may want to do each individually.
Evenly divide the squash blossom mixture among 4 of the 8 tortillas.
Add strips of poblano peppers and thinly sliced cheese to each of the 4 tortillas.
Cover each one with a second tortilla.
Cook about 3 minutes per side, or until brown, toasty spots appear on the tortillas and the cheese melts.
Cut into quarters and serve 2 quarters to each person if using large tortillas.
Make sure to serve hot.
Serving Size: makes 8 2-quarter servings
When skillet is hot, add onions and saute until translucent (about 2-1/2 to 3 minutes),
Add squash blossoms and garlic, and cook until blossoms are wilted. (If using thin, sliced squash; saute a couple of minutes until soft).
Remove from heat and add salt and pepper to taste.
For the tortillas:
Heat a slightly oiled, large skillet over medium heat and place 4 tortillas in it. If tortillas are too large for the pan you may want to do each individually.
Evenly divide the squash blossom mixture among 4 of the 8 tortillas.
Add strips of poblano peppers and thinly sliced cheese to each of the 4 tortillas.
Cover each one with a second tortilla.
Cook about 3 minutes per side, or until brown, toasty spots appear on the tortillas and the cheese melts.
Cut into quarters and serve 2 quarters to each person if using large tortillas.
Make sure to serve hot.
Serving Size: makes 8 2-quarter servings
Nutritional Info Amount Per Serving
- Calories: 94.0
- Total Fat: 4.9 g
- Cholesterol: 12.3 mg
- Sodium: 249.1 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 6.0 g
- Protein: 9.2 g
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