Aarón’s Squash Blossom Quesadilla

30 mins.
Easy
Servings: 1-2

Ingredients

  • 4 oz. Quesadilla Cheese, shredded
  • Olive Oil, for cooking
  • 1 medium Onion, diced
  • 1 clove Garlic, minced
  • 1 Poblano pepper, roasted, peeled, seeded, and diced
  • 10 individual fresh Squash Blossoms, or 2 cups of sliced Zucchini
  • ½ cup Chicken stock
  • 3 sprigs fresh Epazote, or Cilantro, finely chopped
  • Salt and freshly ground black Pepper
  • 4 ten-inch flour Tortillas
  • Directions

    1. Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes until the onions have become translucent.
    2. Then, add the squash blossoms and deglaze with chicken stock.
    3. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.
    4. To compose the quesadilla, lay 2 of the tortillas on a flat surface.  Distribute the cheese equally on both tortillas.
    5. Then, spread ½ of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side.
    6. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
    7. Pro Tips

      Add a dollop of Aarón's Chipotle Garlic Love on top.