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Quesadillas De Flor De Calabaza (Squash Blossoms)

July 6, 2009     Views 10,153     Grabbed 4     Grab    

Quesadillas De Flor De Calabaza (Squash Blossoms)

Quesadillas De Flor De Calabaza (Squash Blossoms)
Makes 8 quesadillas

3/4 pounds Squash Flowers, cleaned and roughly chopped
1 tablespoons unsalted butter
1 1/2 tablespoons finely chopped white onion
1 garlic clove, finely chopped
Sea salt to taste
1 pablano chilies, charred, peeled, and cut into strips
Optional - 1/2 tablespoon roughly chopped epazote*
Oaxaca Cheese (or Monterey Jack)
Corn Tortillas

Rinse and briefly shake excess water off the flowers. Remove stringy green sepals around the base of each flower. If the flowers are large leave about a half inch of the stalk on. Roughly chop the flowers, calyx and stamen included.

Prepare chiles by placing over open flame , turning them from time to time until skin is blistered and lightly charred. Place them inside a plastic bag and set aside to steam for 10 about minutes; this process will loosen the skin. Then remove the skin by running your hands or a spoon down the chile. Cut into vertical strips.

Heat the butter in a large skillet over medium heat, add the onion garlic, and a little salt, and fry gently without browning until translucent, about 1 minute. Add the chili strips and cook stirring from time to time, for another two minutes.

Add the flowers and salt to taste, cover the pan, and cook over low heat until the round calyx is tender, not soft, about 10 minutes. Add epazote after 5 minutes.

The mixture should be moist not juicy.

Prepare some corn tortillas with some Oaxaca cheese

* Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty. (source: Wikipedia)

This Recipe is adapted by The Masa Assassin(http://masaassassin.blogspo...) from Diana Kennedys "From My Mexican Kitchen Techniques and Ingredients."

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