Quesadillas de Flor de Calabaza

Ingredients

• 8 units corn tortillas
• 8 units squash blossoms
• 2 cups cheese
• 1 medium onion
• 1 bunch cilantro
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. 1

   Rinse the squash blossoms under cold water to remove any dirt. Gently pat dry with a paper towel.

2. 2

   Remove the stems and any excess green parts from the squash blossoms. Set aside.

3. 3

   Finely chop the onion and cilantro.

4. 4

   In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

5. 5

   Add the squash blossoms to the skillet with the onions and sauté for another 2-3 minutes until they are tender.

6. 6

   Season the mixture with salt and pepper. Stir in the chopped cilantro and remove from heat.

7. 7

   In a separate skillet, heat the remaining tablespoon of oil over medium heat.

8. 8

   Place one corn tortilla in the skillet. On one half of the tortilla, add about 1/4 cup of cheese, followed by a generous spoonful of the squash blossom mixture.

9. 9

   Fold the tortilla over to create a half-moon shape. Cook for about 2-3 minutes on each side until the tortilla is golden brown and the cheese has melted.

10. 10

    Repeat the process with the remaining tortillas, cheese, and filling.

11. 11

    Serve the quesadillas warm, garnished with additional cilantro if desired.