Best 3 Quesadillas De Flor De Calabaza Zucchini Blossom Quesadillas Recipes
Embark on a culinary journey to discover the tantalizing flavors of Zucchini Blossom Quesadillas, a delightful Mexican dish that captures the essence of summer's bounty. These quesadillas showcase the delicate flavors of zucchini blossoms, also known as flor de calabaza, expertly paired with a symphony of fresh ingredients. Bite into the crispy exterior, revealing a tender and flavorful filling of zucchini blossoms, aromatic herbs, and savory cheese. Whether you prefer a classic preparation or crave a modern twist, this collection of recipes offers a range of options to satisfy every palate. From traditional Mexican-style quesadillas to innovative vegetarian variations, each recipe promises a unique taste experience.
**Classic Zucchini Blossom Quesadillas:** Experience the authentic taste of Mexican cuisine with this classic recipe. Fresh zucchini blossoms, sautéed with onions, tomatoes, and aromatic herbs, create a vibrant filling. Queso Oaxaca, a traditional Mexican melting cheese, adds a gooey and flavorful element, while the crispy tortillas provide the perfect vessel for this delightful creation.
**Zucchini Blossom and Goat Cheese Quesadillas:** Elevate your quesadillas with the addition of creamy goat cheese. The tangy and slightly acidic flavor of goat cheese complements the delicate zucchini blossoms perfectly. Paired with fresh herbs, roasted red peppers, and a touch of honey, these quesadillas offer a harmonious blend of flavors and textures.
**Zucchini Blossom and Corn Quesadillas:** Embark on a culinary adventure by incorporating the sweetness of corn into your quesadillas. Roasted corn kernels add a delightful crunch and a burst of flavor, while fresh zucchini blossoms and aromatic herbs provide a symphony of textures and aromas. Melted cheese binds all the ingredients together, resulting in a satisfying and flavorful bite.
**Zucchini Blossom and Black Bean Quesadillas:** Discover a hearty and protein-packed variation of zucchini blossom quesadillas. Black beans, a staple in Mexican cuisine, add a boost of fiber and protein to the filling. Combined with sautéed zucchini blossoms, colorful bell peppers, and a blend of spices, these quesadillas offer a satisfying meal that is sure to impress.
**Zucchini Blossom and Sweet Potato Quesadillas:** Embark on a culinary journey that fuses the flavors of zucchini blossoms with the natural sweetness of roasted sweet potatoes. This innovative recipe features a filling made from mashed sweet potatoes, sautéed zucchini blossoms, and a touch of cinnamon. Finished with a sprinkle of crumbled feta cheese, these quesadillas offer a unique and unforgettable taste experience.
QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)
These quesadillas de flor de calabaza are very popular in Mexico. The bacon grease gives the quesadillas another level of tastiness plus they crisp up beautifully. If bacon grease is unavailable, feel free to use lard, oil, or butter.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
- Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 13.2 g, Cholesterol 22.6 mg, Fat 10 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 407.2 mg, Sugar 1.6 g
QUESADILLAS DE FLOR DE CALABAZA (SQUASH-BLOSSOMS)
This recipe is originally from El Bodegon de Guillermo in Tijuana. Before the restaurant burned in 1978, it was THE place to go. These quesadillas were reportedly loved by Sammy Davis, Jr.. If sqash blossoms are out of season, use canned squash blossoms-which is what La Fonda Robertos in Tijuana does. VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5. Prep time does not include the time to make fresh tortillas, if you choose this option.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 20 Quesadillas
Number Of Ingredients 12
Steps:
- Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
- Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
- If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
- Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
- Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.
Nutrition Facts : Calories 252.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 15.2, Sodium 94.5, Carbohydrate 35.9, Fiber 4.6, Sugar 0.9, Protein 8.6
QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)
These quesadillas de flor de calabaza are very popular in Mexico. The bacon grease gives the quesadillas another level of tastiness plus they crisp up beautifully. If bacon grease is unavailable, feel free to use lard, oil, or butter.
Provided by Yoly
Categories Mexican Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
- Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 13.2 g, Cholesterol 22.6 mg, Fat 10 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 407.2 mg, Sugar 1.6 g
Tips:
- Choose the freshest zucchini blossoms available. Look for blossoms that are brightly colored, firm to the touch, and free of blemishes.
- Gently rinse the zucchini blossoms before using them. Be careful not to damage the delicate petals.
- Remove the pistils from the center of the blossoms. This will help to prevent the quesadillas from becoming bitter.
- Use a variety of cheeses in your quesadillas. This will create a more complex and flavorful filling.
- Cook the quesadillas over medium heat until the cheese is melted and bubbly. Be careful not to overcook them, or the tortillas will become tough.
Conclusion:
Zucchini blossom quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up fresh zucchini blossoms from your garden. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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