Aarón’s Squash Blossom Quesadilla

Recipe

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.

Pro Tips

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