Servings: 3 Quesadillas
Source: The Culinary Vegetable Institute
This recipe is about as simple as cooking can be. The simple vegetal addition of a squash blossom works wonders to add complexity and nuance to a quesadilla without the heaviness of traditional meat options. Condiments are welcome and encouraged here.
- 10 squash blossoms
- 3 large flour tortillas
- 10 oz swiss cheese, grated
- 4 tbsp of butter
- salt to taste
- Distribute the cheese evenly on 1 half of every tortilla.
- Season the cheese lightly with salt.
- Remove the stems from each bloom and mince them. Distribute the minced stems over the cheese.
- Tear a slit along the side of the blooms so as to fan them open and expose their interiors. Do this with all of the squash blossoms.
- Place 2 open blossoms adjacent to one another on each pile of cheese before folding the tortilla over to pin them in place.
- Fan 1 Squash Blossom (interior of the blossom facing the tortilla) on the exterior of each assembled Quesadilla. This will be the presentation side.
- On medium heat, sear each quesadilla with ⅓ of the butter until both sides are browned and crispy. Be sure to place the side with the bloom down first.
- Optionally, you can cut these quesadillas into smaller wedges for serving.