Meatless Monday: Squash Blossom Quesadillas

by Jun 19th, 2011 // Dinner, Lunch, Meatless Mondays, Veggie Friendly

Meatless Monday: Squash Blossom Quesadillas

Meatless Monday: Squash Blossom Quesadillas

Remember those super easy Homemade Tortillas we made? Guess what we decided to fill them with?! I suppose the title is a dead give away but who knew? I love squash blossoms and it’s a very short season so I decided to experiment.

Meatless Monday: Squash Blossom QuesadillasMeatless Monday: Squash Blossom Quesadillas

My first experience with these flowers was years ago in Venice, Italy. I was exploring the Castello neighborhood when I happened upon a tiny restaurant filled with locals called Osteria Oliva Nera. As I made my way in I noticed ricotta stuffed squash blossoms on the plates sailing by to the tables. Intrigued, I sat and ordered some for myself. I took my first bite and was in heaven with the delicate and subtle flavor of squash followed by the creamiest ricotta.  It was so good I actually went back the next day for more.

Meatless Monday: Squash Blossom Quesadillas

Normally I try and replicate that Venetian dining experience but this year I decided to try something totally different: squash blossom quesadillas. And boy am I glad I did, and so is my family (what kid doesn’t like to eat flowers?).

Meatless Monday: Squash Blossom Quesadillas

The squash blossoms are perfect for quesadillas because the flavors and aromas of the flowers mixed with the Mexican cheeses makes for a savory treat. And when combined with fresh tortillas they are simply addictive! Case in point: recently I had about 20 people over for tacos and I made 10 of these quesadillas for the two vegetarians. They were such a huge hit I had to make twice as many so everyone could enjoy them. This is my new go-to dish for squash blossom season.

Squash Blossom Quesadilla

Prep Time: 5 minutes  Cooking time: 5 minutes

Ingredients:
4 homemade tortillas (or store bought)
2 to 3 cups shredded Mexican blend cheese
2 cups torn squash blossoms

1. Preheat a cast iron skillet over medium heat and place homemade (or store bought) tortilla in pan and cook for 50 seconds, then flip.
2. Sprinkle half the tortilla with shredded cheese blend and covered with the blossoms.
3. Using a spatula fold over the other half of the tortilla and press lightly.
4. Cook for about 1 minute, then flip and cook for another 30 seconds.

Makes: 4 servings

Meatless Monday: Squash Blossom Quesadillas

 

 

 

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15 Comments on “Meatless Monday: Squash Blossom Quesadillas”

  1. 1.) Marla
    June 21st, 2011

    Your kids are adorable & this quesadilla looks amazing!

    Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site :) http://su.pr/17fizq

  2. 2.) Kristy
    June 21st, 2011

    I’ve been wanting to try squash blossoms for a while, and these look delicious and so easy!

  3. [...] a “Meatless Monday” food blog post. Today we bring you Squash Blossom Quesadillas from Cooking With My Kid. This foodie keeps everything fresh by going as far to make homemade tortillas. If you access to [...]

  4. 4.) Beth
    September 14th, 2011

    I am new to squash blossoms and was looking for a recipe to cook them up that didn’t involve the traditional stuffing with cheese and batter frying. I came across your page and gave these quesadillas a go – they were delicious and so easy to make! Thanks for the recipe. :]

  5. [...] Cooking With My Kid’s Squash Blossom Quesadillas [...]

  6. [...] and Pancetta Pizza Squash Blossom Stir Fry with Coconut and Green Chili Squash Blossom Muffins Squash Blossom Quesadilla This entry was posted in Food For Thought Friday, Link Love, real food on October 12, 2012 by [...]

  7. [...] and Pancetta Pizza Squash Blossom Stir Fry with Coconut and Green Chili Squash Blossom Muffins Squash Blossom Quesadilla Posted by: cat // Food For Thought Friday, Link Love, real food // October 12, [...]

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