Squash blossoms, part 2: Squash blossom quesadilla

After squash blossom experiment part 1, I had some unsused blossoms and thought I’d try Paula’s quesadilla idea. Here we go:

Squash Blossom, Onion and Orange Bell Pepper Quesadilla

You’ll need:

2 large tortillas

about 1 cup of mexican cheese (I buy the blended, packaged kind from the store)

6 or 7 squash blossoms

1/4 of 1 chopped yellow onion

1/2 of 1 chopped orange bell pepper (green or red would work fine also)

2-3 cloves garlic, minced

1-2 tablespoons olive oil

1-2 tablespoons vegetable oil

First, cook your bell pepper, garlic and onion in olive oil until they are soft. This takes a while so I add water to keep them from burning and to speed up the cooking process. Just make sure to cook all the liquid out before putting them in the quesadilla.

When the onions and peppers are almost done, thrown in the squash blossoms.

Cook until the squash blossoms are wilted. Remove the veggies from the skillet and set aside.

Wipe out the skillet or grab another and let the vegetable oil heat up. I assemble the quesadilla by putting one tortilla down in the pan, adding cheese, then the veggies, a little more cheese and then the second tortilla. I know, it’s not rocket science.

Now just let the tortilla brown on both sides and make sure the cheese is all melted (medium to med-high is a good stove setting).

No need for a fancy pan that makes those cool grill marks, but if you want it, here it is.