Recipe: Squash Blossom Quesadillas

Squash Blossom Quesadillas from Cooking with My Kid

The harvest season is filled with little gems that make a very brief appearance. Catch them while you can. One such speciality produce item: Squash blossoms!

Squash blossoms are popularly stuffed with cheese, batter-dipped and fried or cooked into quesadillas!
Available at MCFC CSA pick-up as an extra from the farm.
.75 cents for 2 blossoms
$1.50 for 4 blossoms
$3. for 8 blossoms
They wil be available as first-come, first-served on Friday at the Montclair Historical Society unless you want to pre-order.
Email to pre-order.

Squash Blossom Quesadilla

homemade tortillas (or store bought)
12 Squash blossoms (stamens removed)
1 Tablespoon vegetable oil
1 1/2 cup  Monterey Jack or other melting cheese shredded
2 Tablespoons of finely chopped white onion
1 small garlic clove finely chopped
1 small serrano pepper (optional)
Salt and pepper to taste

1. Preheat a cast iron skillet over medium heat and place homemade (or store bought) tortilla in pan and cook for 50 seconds, then flip. Sauté onions, garlic and pepper, if using, in oil. Lower heat and add flowers. sauté until slightly wilted.  season with salt & pepper. Sprinkle half the tortilla with shredded cheese blend and covered with the seasoned blossoms.Using a spatula fold over the other half of the tortilla and press lightly. Cook for about 1 minute, then flip and cook for another 30 seconds. Any chopped greens or summer squash can be added to this recipe.


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