Quesadillas De Flor De Calabaza Zucchini Blossom Quesadillas Food

QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)

Steps:

• Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
• Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.

ZUCCHINI-BLOSSOM QUESADILLAS

Steps:

• Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
• Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
• Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
• Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
• Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
• Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.

QUESADILLAS DE FLOR DE CALABAZA (SQUASH-BLOSSOMS)

Steps:

• Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
• Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
• If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
• Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
• Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.

QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)

Steps:

• Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
• Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.