Zucchini Blossom Quesadilla 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, FETA AND SQUASH BLOSSOM PASTA

Steps:

• Bring a large pot of water to a boil and liberally season with salt. Add the pasta and cook according to the package directions until al dente. Drain, reserving 1/4 cup of the cooking water.
• While the pasta cooks, heat a 12-inch nonstick skillet over medium heat. Heat the butter and olive oil until the butter melts. Add the zucchini and cook, stirring, until golden brown, 5 to 6 minutes. Add the corn and garlic and cook, stirring occasionally, until the corn has softened, about 5 minutes. Season with salt and pepper and reduce the heat to low.
• Add the pasta, squash blossoms and chopped basil to the skillet. Stir together, adding the reserved cooking water, if the mixture looks too dry. Add the feta and stir through. Taste for seasoning and add more salt or pepper, if needed.
• Scoop into a large shallow bowl and garnish with basil leaves. Serve warm or at room temperature.

SQUASH BLOSSOM QUESADILLA

Steps:

• 1. Mix together all ingredients together seasoning with salt and pepper, to taste. 2. Heat a grill pan or griddle, add 1 Tb. butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds). 3. Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling. 4. Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more. 5. Repeat for the remainder of the filling and tortillas. 6. For the Tomatillo Salsa 7. Place all ingredients in a blender or food processor and pulse to combine. Blend on low speed until a coarse puree is formed. 8. Pour into a bowl, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.

ZUCCHINI BLOSSOM QUESADILLA

Steps:

• In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat oven to 350 degrees. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla.
• Divide the zucchini mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden , about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.

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.

DEEP-FRIED ZUCCHINI BLOSSOMS

Steps:

• Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
• Wash the flowers and dry thoroughly.
• Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
• Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve.