Squash Blossom Quesadilla
WHAT YOU NEED
- 1 cup Cacique® Queso Quesadilla shredded cheese
- 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 2 cups of sliced zucchini
- ½ cup chicken or vegetable stock
- 3 sprigs fresh epazote, or cilantro, finely chopped
- Salt and freshly ground black pepper
- 4 (10-inch) flour tortillas

HOW TO MAKE IT
- Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes until the onions have become translucent.
- Add the squash blossoms and deglaze with stock. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.
- To make the quesadillas, lay 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, divide the squash blossom filling over the cheese. Cover with the other tortillas, place on heated griddle on nonstick sauté 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.