Zucchini Blossom Quesadilla
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a medium skillet over medium heat melt 3 tablespoons of butter
2
Cook the onions and jalapenos until soft, about 5 minutes
3
Stir in the zucchini blossoms, salt and pepper
4
Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more
5
Set aside
6
Preheat oven to 350 degrees
7
In a bowl, combine 3 cheeses
8
Lay the tortillas out on a counter
9
Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla
10
Divide the zucchini mixture into 6 portions and arrange evenly over the cheese
11
Fold over each tortilla to enclose the filling
12
Melt the two remaining tablespoons of butter
13
Place the dry griddle or cast iron skillet over medium high heat
14
Brush one side of a quesadilla with melted butter and place buttered side down in the pan
15
Cook until very light golden , about 1 minute
16
Brush the uncoated side with butter and flip over
17
Cook until the other side is golden, and transfer to a baking sheet
18
When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze
19
Serve hot, whole or cut into wedges