Seasonal Recipes

Quesadillas with Squash Blossom Flowers

I am growing large pumpkins this year, already I have one that we guess is about 40 pounds. One vine can only support one or two pumpkins this size, so I am not allowing any more pumpkins to develop on the vine. The easiest way to do this is to remove the flowers. Early in the day, I pick the flowers and put them in a vase of water. This keeps them fresh until dinner time when we eat them in quesadillas.


1 large bunch squash blossoms, cleaned (remove pistils, and stems)
1 small onion, minced
oil
tortillas
cheese, thinly sliced
sour cream
salsa

Chop the flowers. Heat a large skillet, add a splash of oil and the onions. Saute for a minute of two, then add the flowers, they will release a lot of water. Cook them until most of the water is gone. Season with salt and pepper.

Cover half a tortilla with cheese, add some of the squash blossoms. Fold the tortilla in half and place on a hot dry skillet. After a few minutes flip the quesadilla to brown on the other side. Remove the quesadilla from the skillet when the cheese is melted and the tortilla is brown on both sides. Continue making quesadillas until you run out of blossoms. Serve topped with sour cream and your favorite salsa.

Posted on August 12, 2009

Print

Leave a Reply

Name (required, one word only)

Email (required, not displayed with comment)

Website (optional)
http://

As an anti-spam measure, please type the month of the year after April (case sensitive):

Please leave this filed empty

WAIT, you're not done! Please review your comment on the next page and then hit submit.