Recipe courtesy of Aarón Sánchez
Show: Melting Pot
Total:
1 hr
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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 the 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.

IDEAS YOU'LL LOVE

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Fried Squash Blossoms

Recipe courtesy of Debi Mazar|Gabriele Corcos

Risotto with Squash Blossoms

Recipe courtesy of Martha Stewart

Squash Blossom Frittata Squares

Recipe courtesy of Food Network Kitchen

Butternut Squash and Kale Quesadillas

Recipe courtesy of Ree Drummond

Tempura Fried Squash Blossoms with Tomato Sauce

Recipe courtesy of Wolfgang Puck

Red Snapper in Squash Blossom Sauce

Recipe courtesy of Ana Isabel Garcia

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking