Zucchini and Squash Blossom Quesadilla Recipe
Fresh summer produce with a South of the Border twist.
Text and photography © 2023 by Susan Spungen/excerpted and adapted from Veg Forward (Harper Celebrate)
Ingredients
- 4 oz. fresh mozzarella, Oaxca cheese, or string cheese
- 4 7-inch flour tortillas
- 1 small zucchini, shaved lengthwise with a vegetable peeler
- Kosher salt
- 2 zucchini blossoms, petals removed from stamens
- A few sprigs cilantro
- Salsa macha or hot sauce, if desired
Steps
- Divide the cheese between 2 of the tortillas, the top with zucchini and season with salt to taste.
- Add the zucchini blossoms, cilantro, and salsa macha or hot sauce, then top with the remaining tortillas.
- Heat a heavy skillet to medium-highand place a quesadilla inside.
- Cook for 1 to 3 minutes per side, until the tortilla is brown and crisp and the cheese is melted.
- Repeat with the second quesadilla and serve immediately. Makes 2.
Spoiler Alert:
If you are lucky enough to find (or harvest your own) squash blossoms, remember that they spoil quickly and must be used immediately. As long as you have this recipe’s ingredients on hand, the tortillas can be made in a moment’s notice.
Text and photography © 2023 by Susan Spungen/excerpted and adapted from Veg Forward (Harper Celebrate).
The print version of this article appears with the headline: Top-Notch Tortillas.
