Along with the bounty of zucchini and yellow squash, the blossoms of these plants are delicate, colorful and oh so delicious. If you do not have a garden, make friends with a gardener or head to your local farmer’s market. But hurry, as squash blossoms are seasonal so you only have a few weeks left to enjoy this favorite recipe.
2 Tbsp olive oil
1 cup chopped onion
5 cloves of garlic, minced
30 summer squash blossoms
1 teaspoon butter
12 white corn tortillas
8 ounces Oaxaca cheese (a Mexican string cheese) or Monterey jack cheese, sliced
Chopped fresh cilantro for garnish
Prepare the squash blossoms — be sure to check inside for bugs. You shouldn’t have to rinse them unless they seem dusty, or layered with cotton wood seeds, perhaps that’s just a problem here in Fort Collins, Colorado!
Remove the stems and roughly chop the complete blossom including the stamens.
Heat olive oil in a large sauté pan on medium high heat. When hot add the chopped onion and sauté for 5 to 6 minutes.
Add the garlic and cook for another minute.
Add the squash blossoms and toss to coat them with the onions and garlic – cook for another minute, maybe two, but be careful not to overcook, the blossoms should just be wilted. Remove from the heat.
Heat (medium) a large cast iron or non-stick skillet and rub a little butter (just enough to add a little flavor) in the pan.
Place a tortilla and heat both sides until bubbles begin to form in the tortilla.
Add a slice or two of cheese and a tablespoon of the squash blossom mixture. Use a spatula to fold the tortilla and press down – cook until the cheese is melted and tortilla is lightly browned on both sides.
To serve cut each quesadilla in triangles and top with your favorite salsa, and fresh cilantro.
Recipe based on recipe found at: http://www.simplyrecipes.com/recipes/squash_blossom_quesadillas/