Zucchini flower quesadillas
Pilar Cabrera, head chef and restaurateur of La Olla in Oaxaca, makes her quesadillas with zucchini flowers, but any fresh seasonal vegetable will do.
OR
1 cup sautéed mushrooms, caramelised onions
OR
½ tbsp epazote (a Mexican herb). If you can’t get it, 2 tbsp chopped fresh coriander
Salt and pepper to taste
Ingredients
Vegetable oil or canola oil8 corn tortillas
15 zucchini flowers, washed thoroughlyOR
1 cup sautéed mushrooms, caramelised onions
OR
roasted capsicums
1 cup quesillo or mozzarella cheese, shredded½ tbsp epazote (a Mexican herb). If you can’t get it, 2 tbsp chopped fresh coriander
Salt and pepper to taste
Method
Place a cast-iron frying pan on the stove over medium heat. Add a small splash of oil, and then add as many tortillas to the pan as you can comfortably fit in one layer.
When the tortillas have warmed enough to be pliable, add a tablespoon of your chosen filling to each one, along with a small handful of cheese, a dash of epazote (or coriander), and salt and pepper. Carefully fold the tortillas and pinch the edges together.
Cook the quesadillas, turning once, until they’re golden and crisp. Serve warm with salsa and/or fresh guacamole.
- Source:
- Men's Health
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