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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Taco Quesadillas

Recipe courtesy of Ree Drummond

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Squash Soup

Recipe courtesy of Alton Brown

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Caramelized Butternut Squash

Recipe courtesy of Ina Garten

Spaghetti Squash and Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword