Squash Blossom Quesadillas
This squash blossom quesadillas recipe only has three ingredients—a delicious and unique dish to try this summer as a meal or appetizer.
Servings 2
Calories 293kcal
Ingredients
- 2 10-inch flour or corn tortillas
- 1 cup Mexican Cheese Blend
- 8 to 10 squash blossoms
Instructions
Prepare the Squash Blossoms:
- Using your fingers to carefully separate the flower petals, without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry and cut away the stems.
Cook The Quesadillas
- Heat a heavy pan over medium heat. Place the tortilla in the warm pan; heat the tortilla for about 15 seconds on each side. Sprinkle half of the tortilla with about ¼ cup of the cheese. Top the cheese with 4 to 5 squash blossoms, then top with another ¼ cup of the cheese. Fold the tortilla in half and press down lightly with a spatula.
- Cook for about 1 to 2 minutes, then flip and cook the other side for about a minute more or until the tortilla is thoroughly warmed and the cheese has melted.
- Repeat to make the second squash blossom quesadilla, using the remaining ingredients.
- Serve warm sliced in wedges.
Nutrition
Calories: 293kcal | Carbohydrates: 16g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 596mg | Potassium: 93mg | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 9.5mg | Calcium: 406mg | Iron: 1.4mg
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