Rick Bayless' Quesadillas Asadas de Flores de Calabaza (Griddled Squash Blossom Quesadillas)
Author: Rick Bayless
Recipe Type: Appetizer
Prep Time:
Cook Time:
Total Time:
Serves: 8
Grown up quesadillas with squash blossoms!
Ingredients
- 2 dozen 4-inch squash blossoms (or 2 cups small spinach and arugula leaves (nasturtium blossoms may be used in place of the arugula)
- ¼ cup fresh cilantro leaves
- 8 ounces Mexican melting cheese (Chihuahua, quesillo, asadero, or Monterey Jack), shredded
- salt
- 1 pound (2 cups) fresh smooth-ground corn masa for tortillas or 1¾ cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
- 1 cup salsa (Try Frontera's Green Tomatillo Salsa)
Instructions
- Clean the squash blossoms by breaking off the stems and the little thin green sepals at the base of each blossom.
- Pinch out or break off the long pistils in the center of the flower.
- Tear the blossoms into ½" wide strips, including the bulbous base.
- Have the cilantro leaves and the shredded cheese at the ready.
- Heat a well-seasoned or nonstick griddle or heavy skillet over medium and turn the oven on to its lowest setting.
- Knead ½ teaspoon salt into the fresh or reconstituted masa. If necessary, knead a few drops of water into the masa to give it the consistency of soft cookie dough. Divide in 8 pieces, roll into balls and cover with plastic wrap to keep from drying.
- Press the tortillas between 2 pieces of plastic in a tortilla press.
- Transfer to the preheated griddle or skillet.
- Immediately spread on about ¼ cup of the cheese (leaving a ½" border all around), several leaves of cilantro and about 2 tablespoons of the sliced squash blossoms (or spinach and arugula/nasturtium blossoms).
- After 30 to 45 seconds, when the tortilla has released itself from the cooking surface, fold it in half to enclose the filling.
- Press the edges together with your fingers or the back of a spoon.
- Continue to cook, flipping the quesadilla every 30 seconds or so, until it is richly browned in places and crispy-crunchy, 6 to 7 minutes, a little longer than you might expect.
- As you fold each quesadilla over, move on to the next.
- As they're done, keep them warm on a baking sheet in the oven.
Some Culinary Thymes cook’s notes: For the cheese, we had great results with Cheesemakers Jaimito Quesadilla Cheese. We could not get enough of this nutty, salty cheese. When in season squash blossoms can be found at Central Market.