Squash Blossom Quesadillas

Squash Blossom Quesadillas

by Mueller Market Chef Julia

Market Ingredients: 

• 1/2 lb Red Pepper Caciotta cheese (@lira_rossa)

• 10 flour tortillas (@mesocanofoods)

• 6–8 squash blossoms (@bouldinfoodforest)

• 1 bunch green onions (@bouldinfoodforest)

• 1 pint Original Red Salsa (@nativerootssalsaco)

Directions:

1. Prep ingredients: Remove the inner stem (also known as stamen) from each flower, tear into thirds, lay flat, and set aside.

2. Grate cheese using a mandoline or grater with medium-large holes. Thinly slice green onions.

3. Set up your topping station with squash blossoms, cheese, and green onion.

4. Heat a large, shallow skillet over low. Keep tortillas between paper towels to prevent them sticking together.

5. Place one tortilla in the dry pan. Add a thin layer of cheese, followed by squash blossoms and a sprinkle of green onion. Cook 2–3 minutes.

6. Once cheese melts, top with another tortilla, sprinkle more green onion, and gently flip. Cook 1 more minute.

7. Cut into triangles or bite-sized pieces. Serve with salsa and enjoy!