Monday, 18 August 2014

Quesadillas de Flor de Calabacita

My Mexican zucchini (Tatume) is pumping out the male blossoms, as well as the little calabacitas, so I thought I would put some of them to use.  Normally the herb used in these is epazote, but good luck finding that here. Cilantro fits in very nicely.

These are greasy and delicious little treat, serve them with a simple vinaigrette coleslaw to restore the balance, as well as some salsa to dip them in.

6 quesadillas
20 minutes prep time

Zucchini Blossom Quesadillas

12 fresh (frozen) corn tortillas
12 male zucchini blossoms
1 Jalapeño pepper
1 small onion
1 clove of garlic
a few sprigs of cilantro
1 teaspoon mild vegetable oil
200 grams (6 to 7 ounces) mild, melty cheese
         - such as mozzerella, Colby, or halloumi
4 tablespoons mild vegetable oil
tomatillo salsa to serve

If you are using frozen tortillas (the best way to buy them, in my opinion - look for ones with no preservatives) make sure they are thawed. If you are making your own, follow the instructions on the package of masa harina. I tend to make them in a big batch and freeze most of them, because they are a fair bit of work, so I usually start with frozen tortillas anyway.

Trim off the bulb at the base of each blossom, and discard the anthers as well. Rinse and drain the petals well, and chop them coarsely. Trim and chop the Jalapeño pepper. Peel and chop the onion and mince the garlic. Chop the cilantro. Thinly slice or coarsely grate the cheese.

Heat the teaspoon of oil in a large skillet, and cook the onion and Jalapeño until just soft and slightly browned. Add the garlic and cook for just a minute more. Add the squash blossoms and cook until just wilted, turning to mix them in. Remove the vegetable mixture to a plate at once.

Lay out 6 of the tortillas, and divide the cheese evenly between them. Spoon the vegetable mixture evenly over the cheese. Top each tortilla with one of the remaining tortillas.

Wipe out the large skillet gently with a paper towel if there is any remaining vegetable residue in. Heat one tablespoon of the oil in the skillet, over medium-high heat. Place 3 of the prepared quesadillas, (or 2, or 4; whatever fits) into the pan and cook for about 5 minutes on each side, until lightly browned and crisped. You will likely need to add another tablespoon of oil to the pan when you turn them.

Keep the first batch warm in the oven while you cook the remaining quesadillas in the remaining oil. Serve them with tomatillo salsa.

Last year at this time I made Smörgåstartå to celebrate the posting of my 1,000th recipe on this blog.

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