Squash Blossom Quesadilla
10 minutes
15 minutes
Enchiladas, Quesadillas, and Chili Rellenos are common meals to enjoy during Dia de los Muertos due to their widespread popularity in both Mexico and the U.S.
What You Need

  • 4 oz. Cacique® Queso Quesadilla, shredded

  • Olive oil, for cooking

  • 1 medium onion, diced

  • 1 clove garlic, minced

  • 1 poblano pepper, roasted, peeled, seeded, and diced

  • 10 individual fresh squash blossoms, or 2 cups of sliced zucchini

  • ½ cup chicken stock

  • 3 sprigs fresh epazote, or cilantro, finely chopped

  • Salt and freshly ground black pepper

  • 4 (10-inch) flour tortillas

How To Make It
Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.

To compose the quesadilla, lay 2 of the tortillas on a flat surface.  Distribute the cheese equally on both tortillas. Then, spread ½ of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
Authentic Recipes Require 100% Autentico Cheese
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