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Squash Blossom Quesadillas with Salsa Verde Recipe

Squash Blossom Quesadillas with Salsa Verde

Makes about 6-8 quesadillas.

This quesadilla is all about summer – with a filling of wilted squash blossoms, serrano chiles, white onion and melted Jack cheese. They’re perfect with Ana’s Salsa Verde – so we’ve included the recipe it’s so easy and good you’ll want to make it again and again.

Ingredients:

  • Squash Blossom Filling:
  • 2 Tbsp Metropolitan Market Olive Oil or vegetable oil
  • 1 cup chopped white onion
  • 1 clove garlic, minced
  • 12 squash blossoms, stems, sepals and stamens removed and discarded, cut into thin strips
  • 1/4 to 1/2 cup coarsely chopped cilantro leaves, optional
  • 1/2 to 1 serrano pepper, minced
  • 6 - 8 (6-inch) corn tortillas
  • Salsa Verde:
  • 8 ounces tomatillos, husks removed and coarsely chopped
  • 1/4 small white onion
  • 1/2 to 1 serrano pepper, chopped
  • 1/3 cup cilantro leaves
  • 1 small clove garlic, coarsely chopped
  • 1/4 teaspoon salt, more to taste
  • 1/2 medium avocado, diced

Directions:

  1. Make the salsa first. Combine all ingredients except avocado in a blender container. Whirl until smooth, stopping to scrape down side of container once or twice. Taste and adjust seasonings. Scrape into a bowl. Stir in avocado. Cover and chill until ready to serve. (Keeps for a couple of days with the avocado in, or add the avocado when ready to serve)
  2. To make filling, place medium cast-iron skillet over medium heat. Add oil, onion and garlic. Cook, stirring often, until onion is soft and transluscent. Add squash blossoms and stir for a few seconds, until wilted. Remove from heat and stir in cilantro, if using, and serrano pepper. Scrape filling into a bowl. Wipe out pan and reserve.
  3. To cook quesadillas, return pan to medium heat. Add a corn tortilla. Heat for a few seconds on each side, until pliable. Sprinkle with about 2 Tbsp cheese and about 2 Tbsp squash blossom mixture. With a spatula, fold tortilla in half. Cook for about 30 seconds, until cheese melts and tortilla toasted. Remove to a warm plate. Repeat with remaining tortillas and ingredients.
  4. Serve warm.

Nutrition:

Amount Per Serving (based on 8 servings)
Calories: 130
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 200 mg
Carbohydrates: 17 g
Fiber: 2 g
Sugar: 4 g
Protein: 2 g
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