I'm cooking with Flor de Calabaza again today. How could I not? They're light, subtle flavor make any dish taste that much better.
I know that some of you don't have that much time to spend in the kitchen, but really want to try cooking with Flor de Calabaza. Well, this recipe is just for you. Recipes don't get much easier than Quesadillas de Flor de Calabaza (squash blossom quesadillas).
Quesadillas de Flor de Calabaza are perfect for those days when you're in the mood for a light lunch or dinner. They also make for a tasty mid-afternoon snack.
I apologize in advance for some of the pictures and the lack of a final photo of the finished product. It was during this time that my camera was starting to act up.
Quesadillas de Flor de Calabaza
- 1/2 pound Flor de Calabaza
- 6 to 8 oz. Oaxaca cheese
- Flour tortillas
Remove the stems from the squash blossoms; discard. (The stems, not the flowers.)
Place a couple of slices of Oaxaca cheese and 2 to 3 squash blossoms on one half of a slightly warmed flour tortilla. Fold tortillas in half; set aside. (Warm tortillas are easier to fold. Cold tortillas will just break in half.)
Heat a griddle or comal over medium heat. Reduce heat to low and melt 1 tablespoon of butter on the comal. Cook the quesadillas on the comal for a couple minutes on each side until light golden brown and the cheese has melted. Serve with your favorite salsa. Enjoy!!!