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Squash Blossom Quesadilla

Ingredients

  • Large 10-12 inch tortillas (at least 8 inch)
  • Cheese (muenster, goat cheese or vegan)
  • Fresh squash blossoms (zucchini flowers)
  • 1 Tbsp olive oil
  • Sea salt

Instructions 

  • Instructions:
    1. Heat skillet or griddle to high heat
    2. Put approximately 1 tsp of oil onto the cooking surface, sprinkle sea salt on the oil and spread the tortilla around evenly coating the tortilla with oil.
    3. Spread the cheese out evenly on one half of the tortilla only.
    4. Place the squash blossoms, 2 or 3 of them, depending on their size.
    5. Wait for cheese to melt. When it is melted fold the tortilla in half, folding the non- cheese side over on to the cheesy side.  Press the tortilla with the back of your spatula to stick the sides firmly together.
    6. When both sides are covered in brown spots and crispy, use the spatula to cut the quesadilla in half and fold on on top of the other, scoop them off the cooking surface and onto the plate where you can dip them in whatever salsa or sour cream you desire.

Notes

-The temperature should be between 375-400 degrees or medium-high.  Keep checking the bottom of the tortilla to make sure it does not burn while the cheese is melting.
-Cheese placement and saturation: You want to loosely cover half of the tortilla. Cover most of that section with cheese but allow to be able to still some bits of the tortilla in between the shredded cheese pieces.