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Ingredients Jump to Instructions ↓

  1. 5 tablespoons 75ml Unsalted butter

  2. 1/2 cup 31g / 1.1oz Finely-diced red onion

  3. 2 Jalapeno chiles - stemmed, seeded, and finely diced

  4. 1 lb 454g / 16oz Zucchini or other squash blossoms - roughly chopped

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1/2 cup 73g / 2.6oz Grated Manchego or Monterey Jack cheese

  8. 1 cup 146g / 5.1oz Grated Panela cheese

  9. 1 1/2 cups 219g / 7.7oz Grated Anejo, Parmesan or Romano cheese

  10. 6 Flour Tortillas - seeNote

  11. 6 large Corn Tortillas

Instructions Jump to Ingredients ↑

  1. * Note: See the "Flour Tortillas" and "Corn Tortillas" recipes which are included in this collection.

  2. In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside.

  3. Preheat oven to 350 degrees.

  4. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla. Divide the zucchini mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling.

  5. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium-high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very lighty golden, about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet.

  6. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.

  7. This recipe yields 6 servings.

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