Squash Blossom Quesadillas Recipe

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 white onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 12 squash blossoms, stems, sepals, and stamens removed and discarded, cut into thin strips
• 1/4 cup coarsely chopped cilantro leaves
• 1/2 serrano pepper, minced, more or less, to taste
• 6 (6-inch) corn tortillas
• 1/2 cup shredded Monterey Jack cheese
• OPTIONAL (for serving):
• Ana's Salsa Verde

Directions:

1. To make filling, place medium cast iron skillet over medium heat. Once skillet is hot, add oil and onion. Cook, stirring often, until onion is soft and translucent. Add garlic and squash blossoms. Stir a few seconds until blossoms are wilted. Remove from heat. Stir in cilantro and serrano pepper. Scrape filling into a bowl. Wipe out pan and reserve.
2. To cook quesadillas, return pan to medium heat. Add a corn tortilla. Heat a few seconds on each side, until pliable. Sprinkle with about 2 tablespoons cheese and 2 tablespoons squash blossom mixture. With a spatula, fold tortilla in half. Cook about 30 seconds, until cheese melts and tortilla is toasted. Remove to a warm plate. Repeat with remaining tortillas and ingredients.
3. Serve warm with Ana's Salsa Verde.