Orange Scented Squash Blossom Quesadillas

Name: Orange Scented Squash Blossom Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 1 leave cilantro as garnish; 1 clove garlic peeled & minced; 227 grams monterey jack cheese thinly sliced or grated; 1 teaspoon orange zest; 2 teaspoons fresh oregano leaves minced; 4 servings kosher or sea salt salt as needed; 4 servings green tomatillo salsa served along side

Orange Scented Squash Blossom Quesadillas is a gluten free and vegetarian hor d'oeuvre. This recipe serves 4. One serving contains 293 calories, 14g of protein, and 25g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up oregano leaves, cilantro leaves as garnish, orange zest, and a few other things to make it today. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Tear the squash blossoms into 2 or 3 pieces each.

Ingredients you will need

Squash Blossoms

Heat the oil in a large skillet set over medium-low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion, garlic and oregano, saute until the onion is soft, but not yet colored, about 10 minutes.

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Oregano

Garlic

Onion

Add the squash blossoms along with a pinch of salt. Cook about 1 minute more, just until the blossoms begin to wilt.

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Squash Blossoms

Salt

Remove from heat and stir in the orange zest.

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Orange Zest

Heat a second large skillet or grill pan over medium-high heat.

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Grill Pan

Frying Pan

Lay the tortillas out in front of you. Top each of 4 tortillas with ¼ of the cheese and ¼ of the squash blossom mixture.

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Tortilla

Cheese

Squash

Lay 1 of each of the remaining tortillas on top of the squash blossom lined tortillas. Carefully move them to the hot skillet and cook them one at a time (or more at once if using a griddle) until well-browned on the bottom. Flip the quesadilla over and continue to cook until the cheese is melted and the other side is brown. Repeat if necessary with the remaining quesadillas.

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Tortilla

Cheese

Squash

Equipment you will use

Frying Pan

Serve the quesadillas hot with the avocado, salsa and cilantro on the side to garnish as desired.

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Cilantro

Avocado

Salsa

Equipment

Frying Pan

Grill Pan

Ingredients

Servings:

2Tbsps

canola oil 1leave

cilantro as garnish 1clove

garlic peeled & minced 227grams

monterey jack cheese thinly sliced or grated 1teaspoon

orange zest 2teaspoons

fresh oregano leaves minced 4servings

kosher or sea salt salt as needed 4servings

green tomatillo salsa served along side

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.