Recipe courtesy of Aarón Sánchez
Show: Melting Pot
Save Recipe Print
Total:
1 hr
Prep:
35 min
Cook:
25 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Squash Soup

Recipe courtesy of Alton Brown

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Spaghetti Squash and Meatballs

Recipe courtesy of Food Network Kitchen

Beefy Butternut Squash Chili

Recipe courtesy of Sunny Anderson

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Fried Squash Blossoms

Recipe courtesy of Debi Mazar|Gabriele Corcos

Risotto with Squash Blossoms

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.