advice on squash blossom quesadilla
let me tell you a secret, i love eating flowers. well at least the edible kinds. and zucchini flowers//squash blossoms are super tasty. they are often prepared stuffed with cheese and fried as a delicious appetizer. but i equally enjoy them in this mexican preparation. typically you would use oaxcan cheese but here in vt i couldn't find any, so i used a local smoked mozzerella. the smoked flavor adds a nice dimension to the quesadilla.
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makes 4
4 wheat tortillas
2 tbsps olive oil
1 yellow onion sliced thin
2 cloves of garlic sliced thin
a big pinch of salt
8oz smoked mozzerella (or oaxacan cheese, or plain mozzerella)
6 squash blossoms sliced in half and then quarters with the stamen removed
In a large frying pan toast tortillas on medium-high heat until slightly blistered on just one side, then set aside on a plate. use the same pan on medium heat to cook onions, garlic, and pinch of salt in olive oil until well caramelized 10-15 minutes, remove them from the pan and set aside in a bowl. keep pan on medium heat then place tortilla un-toasted side down and place a little bit of cheese, then onions, then sliced squash blossoms, and then more cheese on top. keep in mind you're making 4 quesadillas and try to divide cheese, onion mixture, and squash blossoms evenly. cook for a few minutes on each side until the tortilla is lightly browned and the cheese is melted. repeat for the other three quesadillas. slice in quarters and serve.
b