Ingredients and Weight:
- Zucchini blossoms (cleaned): 1 pound
- Zucchini: 1 large, cut into small cubes
- Yellow bell peppers: 1 large, thinly sliced
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Queso fresco or Oaxaca cheese: 1 cup, crumbled
- Grated Monterey Jack cheese: 1/2 cup
- Salt and pepper: to taste
- Flour tortillas: 8 (8-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large skillet over medium heat. Add zucchini blossoms, zucchini cubes, bell peppers, onion, and garlic. Cook until softened, about 5-7 minutes.
- Season with salt and pepper. Remove from skillet and set aside.
- In a bowl, combine cooked vegetables, queso fresco, Monterey Jack cheese.
- Heat a large skillet or griddle over medium heat. Spray with cooking spray.
- Place a tortilla in the skillet. Sprinkle with half of the cheese mixture.
- Top with another tortilla. Cook for 2-3 minutes per side, or until golden brown and cheese is melted.
- Serve immediately with your favorite toppings (e.g., salsa, guacamole, sour cream).
Nutritional Information (per serving):
- Calories: 280
- Fat: 10g
- Carbohydrates: 35g
- Protein: 15g
Dish Characteristics:
- Crisp and cheesy
- Mildly spicy
- Perfect for a light meal or snack
- Colorful and visually appealing
User Comments:
- "These quesadillas are so flavorful and easy to make. I love the combination of zucchini blossoms and bell peppers."
- "I was hesitant about trying zucchini blossoms, but these quesadillas changed my mind. They're delicious!"
- "The perfect dish for a summer evening. Light, fresh, and absolutely satisfying."
Special Precautions and Tips:
- Handle zucchini blossoms gently to avoid tearing.
- If zucchini blossoms are unavailable, use regular zucchini flowers.
- Serve with a variety of toppings to cater to different tastes.
