Squash Blossom Quesadillas (“Meigs-adillas”)
- By FruitGuys Staff
- November 24, 2009
- Reading Time: 1 min.
INGREDIENTS
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 poblano pepper, roasted, peeled, seeded, and diced or ¼ of your favorite salsa
- 4-6 squash blossoms (Regular FV only)
- ½ cup grated carrots
- ½ cup chicken stock
- Salt and freshly ground black pepper
- 4 flour tortillas
- 1 cup grated sharp cheddar cheese
- 1 cup plain yogurt
- Salsa
- ½ cup fresh cilantro minced
PREPARATION
- Heat a large skillet with a 1 Tablespoon oil and sauté the onion, garlic, and the roasted poblano pepper (or ¼ cup of your favorite salsa) for 5 minutes, until the onions have become translucent.
- Then, add the squash blossoms and chicken stock.
- Add the grated carrots, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To make the quesadilla, lay the tortillas on a griddle or large non-stick skillet.
- Distribute ¼ of the cheese evenly on the tortilla.
- Then, spread 1/4 of the squash blossom filling over the cheese.
- Fold the tortilla in half and cook for about 3 minutes on each side.
- When golden brown on each side, remove and cut into quarters and top with 2 Tablespoons low-fat plain yogurt, your favorite salsa and cilantro.
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