Starters
Griddle Quesadillas with Squash Blossom
Folded tortillas with oaxaca cheese and squash blossom, cooked on a griddle.
VegetarianGluten-free
Ingredients
- 300 g nixtamalized corn masa
- 180 ml warm water
- 200 g shredded Oaxaca cheese
- 1 bunch squash blossoms, cleaned
- 1/4 onion
- 1 garlic clove
- 2 sprigs epazote
- 1 tablespoon oil
- Salt to taste
Step-by-step
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- Chop the onion and garlic 3 sec/speed 5 and scrape down with the spatula.
- Add the oil and sauté 3 min/120°C/spoon speed.
- Add the squash blossoms and epazote and cook 5 min/100°C/reverse/spoon speed. Season with salt and pepper and set aside.
- Mix the masa with the warm water and salt until you get a smooth dough.
- Shape tortillas, place cheese and squash blossoms on one half, fold and cook on a griddle 3 min per side.
- Serve hot with salsa to taste.
Tips
- Remove the tough stems and pistils from the blossoms for a milder flavor.
- Press the quesadilla gently on the griddle so the cheese melts evenly.
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