Squash Blossom Quesadillas (“Meigs-adillas”)

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

1. 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.
2. Then, add the squash blossoms and chicken stock.
3. 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.
4. To make the quesadilla, lay the tortillas on a griddle or large non-stick skillet.
5. Distribute ¼ of the cheese evenly on the tortilla.
6. Then, spread 1/4 of the squash blossom filling over the cheese.
7. Fold the tortilla in half and cook for about 3 minutes on each side.
8. 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.