Squash Blossom Quesadillas. Use a mild flavored cheese such as Monterey Jack in these quesadillas so you don’t overpower the delicate flavor of the squash blossoms.
- 25 squash blossom cleaned with stamens removed
- 1 ripe avocado peeled and sliced
- 8 nine-inch flour or corn tortillas
- kosher or sea salt salt as needed
- green tomatillo salsa served along side
- 6 green onions and part of their greens, thinly sliced
- ½ pound monterey jack cheese thinly sliced or grated
- cilantro leaves as garnish
- 1 teaspoon orange zest
- 1 clove garlic peeled & minced
- 2 tablespoon canola oil
- 2 teaspoon fresh oregano leaves minced
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 ¼ of the cheese and ¼ 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.