Squash Blossom & Onion Quesadillas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Squash Blossom & Onion Quesadillas calories by ingredient
Introduction
Squash is one of my favorite vegetables, but the blossom, to me, is wonderful. Squash blossoms can be served many ways. Serve up this quesadilla as an appetizer or main dish with a corn salsa. Squash is one of my favorite vegetables, but the blossom, to me, is wonderful. Squash blossoms can be served many ways. Serve up this quesadilla as an appetizer or main dish with a corn salsa.Number of Servings: 8
Ingredients
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2 tablespoons olive oil
2 small bunches squash blossoms, all but 1″of stem removed, chopped; enough to measure 2 cups
1/4 cup green onions, chopped along with some of the green stems, chopped
1 medium red onion, 1/2 cut in strips, 1/2 chopped
1 clove garlic, minced
Salt and Pepper (black or white pepper) to taste
1 poblano pepper, roasted, peeled and cut into strips
6 oz. mozzarella cheese, thinly sliced
8 large corn or whole wheat tortillas
Tips
You can use summer (yellow) squash if blossoms aren't available. Use 2 cups of thinly sliced summer (yellow) squash.
Directions
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