ZUCCHINI-BLOSSOM QUESADILLAS
Provided by Ian Knauer
Categories Cheese Garlic Onion Tomato Vegetable Vegetarian Dinner Lunch Zucchini Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14 quesadillas
Number Of Ingredients 10
Steps:
- Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
- Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
- Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
- Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
- Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
- Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.
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Ekram Nagn
[email protected]These quesadillas were so easy to make and so delicious! I will definitely be making them again.
Dulal Meia
[email protected]I made these quesadillas for a party and they were a hit! Everyone loved them.
Ko Kooo
[email protected]These quesadillas were delicious! The zucchini blossoms were a great addition and added a unique flavor.
seedy hydara
[email protected]I thought the quesadillas were a bit bland. I would add more seasoning next time.
Racheal Rolinda
[email protected]The quesadillas were easy to make and tasted great! I would definitely make them again.
Sana Adeel
[email protected]These quesadillas were a bit too oily for my taste, but the flavor was still good.
Sonjit Kumar
[email protected]I made these quesadillas for my family and they loved them! The zucchini blossoms were a bit of a surprise, but they added a really nice flavor and texture.
Iffi Rao
[email protected]These quesadillas were easy to make and so delicious! I loved the combination of flavors and textures. The zucchini blossoms were a nice touch and added a bit of crunch.
Ridge Foster
[email protected]I'm not usually a fan of zucchini, but these quesadillas changed my mind! The zucchini blossoms were crispy and flavorful, and the cheese and salsa were the perfect accompaniments. I'll definitely be making these again!
Benjamin Trevizo
[email protected]These quesadillas were a hit at my dinner party! The zucchini blossoms added a unique and delicious flavor, and the cheese was perfectly melted and gooey. I'll definitely be making these again!