Squash Blossom Quesadilla

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. 

Servings: 3 Quesadillas
Source: The Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• 10 squash blossoms
• 3 large flour tortillas
• 10 oz swiss cheese, grated
• 4 tbsp of butter
• salt to taste

Directions:

• 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.