What would you do if you came home one day to a nice bunch of squash blossoms waiting for you by the front door? No note. No message. No hint as from where they came.
Now let’s say you live in the heart of the big city where people of questionable sanity pass you on the sidewalks every day.
Let’s also say that you are going out of town that very afternoon. You know those blossoms will have bloomed and faded by the time you return from yet another glamorous weekend in Palm Springs.
Suddenly you are faced with a choice. What would that choice be? Now don’t look at the photo or read the title of this post– ‘cuz that would be cheating.
- A) Drop them in the compost bin, after all you live in Hollywood. Freaks abound.
- B) Assume they are from a nice neighbor with a vegetable patch, and call to investigate.
- C) Make quesadillas immediately before whomever dropped those blossoms figures out what happened.
And just so you know there is only one correct answer.
- 25 squash blossoms, cleaned with stamens removed
- 2 T canola oil
- 6 green onions and part of their greens, thinly sliced
- 1 clv garlic, peeled and minced
- 2 t fresh oregano leaves, minced
- kosher salt, as needed
- 1 t orange zest
- 1⁄2 lb monterey jack cheese, thinly sliced or grated
- 8 nine-inch flour tortillas
- 1 ripe avocado, peeled & sliced
- green tomatillo salsa, for serving
- fresh cilantro leaves for garnish
Tear the squash blossoms into 2 or 3 pieces each. Heat the oil in a large skillet set over medium-low heat. Add the onion, garlic and oregano, saute until the onion is soft, but not yet colored, about 10 minutes. Add the squash blossoms along with a pinch of salt. Cook about 1 minute more, just until the blossoms begin to wilt. Remove from heat and stir in the orange zest.
Heat a second large skillet or grill pan over medium-high heat. Lay the tortillas out in front of you. Top each of 4 tortillas with 1/4 of the cheese and 1/4 of the squash blossom mixture. Lay 1 of each of the remaining tortillas on top of the squash blossom lined tortillas. Carefully move them to the hot skillet and cook them one at a time (or more at once if using a griddle) until well-browned on the bottom. Flip the quesadilla over and continue to cook until the cheese is melted and the other side is brown. Repeat if necessary with the remaining quesadillas.
Serve the quesadillas hot with the avocado, salsa and cilantro on the side to garnish as desired.
SERIOUS FUN FOOD