Squash Blossom Quesadillas with Bacon and Tomatoes

Name: Squash Blossom Quesadillas with Bacon and Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams cherry tomatoes, chopped; 1 Handful cilantro leaves, chopped; 4 10-inchs (10-inch) flour tortillas; 1 teaspoon medium clove garlic, minced (about; 177 milliliters grated Oaxacan or Monterrey Jack cheese; 1 jalapeño, stemmed, seeded, and diced; 4 servings Kosher salt; 1 lime, cut into 4 wedges; 20 squash blossoms, stems and stamens removed, rinsed under cold water, roughly chopped; 4 slices thick-cut bacon, cut into 1-inch pieces

Squash Blossom Quesadillas with Bacon and Tomatoes might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 17g of protein, 26g of fat, and a total of 471 calories. If you have bacon, monterrey jack cheese, flour tortillas, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Cook the bacon in a large 12-inch cast-iron skillet over medium heat, stirring occasionally, until crispy, about 6 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove the bacon with a slotted spoon and drain on paper towels.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Transfer bacon fat to a small bowl and return 1 tablespoon to the skillet.

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Bacon Drippings

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Frying Pan

Bowl

With the heat still on medium, add the onion, jalapeño, and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about four minutes.

Ingredients you will need

Onion

Salt

Add the garlic, stir well, and cook until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Add squash blossoms and tomatoes to skillet. Cook, stirring occasionally, until the flowers are tender, five to eight minutes. When done, turn off the heat, stir in the cilantro, and crumble in bacon. If necessary, season with more salt. Scrape the mixture into a medium-sized bowl and wipe out skillet.

Ingredients you will need

Squash Blossoms

Cilantro

Tomato

Bacon

Salt

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Frying Pan

Bowl

Place a quarter of the filling on each of the flour tortillas, spreading it out so it is evenly distributed.

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Flour Tortilla

Sprinkle a quarter of the cheese on each.

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Cheese

Heat 1/2 tablespoon bacon fat in skillet over medium heat until shimmering.

Ingredients you will need

Bacon Drippings

Equipment you will use

Frying Pan

Add one tortilla, with the topping facing up. Cook for until tortilla is soft and cheese is just starting to melt, about 30 seconds fold the tortilla in half to form a half circle-shaped sandwiche. Continue to cook, turning occasionally, until cheese is melted and both sides are browned and crisp.

Ingredients you will need

Tortilla

Cheese

Transfer to a cutting board and repeat with remaining quesadillas.

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Cutting Board

Cut each quesadilla into four wedges, and serve at once with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

227grams

cherry tomatoes, chopped 1Handful

cilantro leaves, chopped 410-inchs

(10-inch) flour tortillas 1teaspoon

medium clove garlic, minced (about 177milliliters

grated Oaxacan or Monterrey Jack cheese 1

jalapeño, stemmed, seeded, and diced 4servings

Kosher salt 1

lime, cut into 4 wedges 20

squash blossoms, stems and stamens removed, rinsed under cold water, roughly chopped 4slices

thick-cut bacon, cut into 1-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.