Squash Blossom Quesadillas
*Epazote (Chenopodium ambrosioides) is a prolific annual herb that hardly needs encouragement in the garden. It has an assertive pungency well suited for pairing with beans. Epazote is considered—especially in parts of the world where bean consumption is low—to be an antiflatulent. North of the border, epazote is found less in food but often sprouting as a “weed” in the garden. Epazote lends authenticity to Mexican dishes. If it’s not growing in your garden, look for it in Mexican markets. And don’t worry if it’s slightly wilted; it’ll still do its job.
Squash Blossom Quesadillas
(adapted from Diana Kennedy)
24 squash blossoms, stems and stamens removed.
1 poblano pepper
3 cloves of garlic, minced
1/2 half an onion, diced
1 teaspoon of dried epazote* (can substitute with 1/4 cup fresh cilantro)
3 cups of Oaxacan, Monterrey Jack or Muester cheese, grated
12 tortillas (can use either corn or flour)
2 tablespoons olive oil
6 tablespoons of butter
Salt and pepper to taste.
Put the poblano under the broiler for about five minutes, turning once until it blackens. Place in a plastic bag, close it and let it sit for about 20 minutes. After this time has passed, take poblano out of the bag, peel it (skin should shred off easily), remove stem and seeds and dice.
Gently wash squash blossoms (there might be bugs inside) and remove stems and stamens. Roughly chop.
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced poblano and cook for about 10 minutes or until onions are clear. Add garlic, epazote, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds). Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes 6 quesadillas
Squash Blossom Quesadillas
Recipe courtesy Aaron Sanchez
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 1 (6-ounce) can
1/2 cup chicken stock
3 sprigs fresh epazote*, finely chopped
Salt and freshly ground black pepper
4 (10-inch) flour tortillas
1/4 pound queso blanco, grated
Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
To compose the quesadilla lay 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
4 servings
