My husband and I have made a ritual of going to the Farmer's Market every weekend to purchase amazing produce for the week ahead. We are quite fortunate to live in California where wonderful fruits and veggies are grown. For the past several weeks, I have been seeing squash blossoms and really wanting to take some home for experimentation.
"What do you plan to do with them?" my husband would ask.
"I don't know. I've never had squash blossoms before. I just want to see what the fuss is about. I'll figure it out," would be my reply.
"Well, I suggest you do your homework before you make the purchase. They are just going to go bad," would be the response.
Until our last visit to the market. Bags of 12 - 15 Squash Blossoms were selling for $1. And I made the big purchase.
"What are you going to do with those?" of course was the question that came my way.
"Not sure, I'm looking for something easy to try," was my response as I was searching recipes on my phone.
I zeroed in on Squash Blossom Quesadillas. Food Network's Aaron Sanchez was making Squash Blossom Quesadillas recently and it came back to mind. I consulted a recipe from Cacique Cheese's (isn't Aaron Sanchez their spokesperson?) website for inspiration. I used queso fresco cheese in place of 'quesadilla cheese.' These quesadillas are a perfect summertime meal! This recipe makes 4.
- 1 poblano pepper, roasted with skin, membrane and seeds removed and diced (approximately 1/4 cup)
- 2 teaspoons extra virgin olive oil
- 2 cloves of garlic, minced
- 1 medium yellow onion, diced fine
- 12 - 15 squash blossoms, torn into small pieces
- 3 tablespoons cilantro finely chopped (reserve some for garnish if desired)
- salt and pepper to taste
- 6 ounces queso fresco cheese
- 8 7-inch tortillas (fajita)
- Crema (Mexican table cream) to suit taste
- Salsa Picante (hot sauce) to suit taste
- Cook garlic, onion, and poblano pepper in olive oil over medium low heat until onions become transparent.
- Add squash blossoms, cilantro, salt and pepper and cook until squash blossoms have wilted.
- Place tortilla on griddle over medium low heat and add 1/8 of the cheese followed by 1/4 of the squash blossom mixture and then 1/8 of the cheese and a second tortilla. Cook on each side approximately 3 - 4 minutes or until adequately toasted and browned. Repeat to prepare 4 quesadillas in total.
- Cut into quarters.
- Garnish with crema, salsa picante and cilantro.
NOTE: Some of the squash blossoms had tiny zucchinis attached to them, so I sliced them and added when the squash blossoms were added.