• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Hibiscus Flower Quesadillas

    Layered inside a pita pocket and slathered with cheese, these Hibiscus Flower Quesadillas are tangy, creamy, salty, and slightly sweet. They're one of our favorite recipes from Lesley Téllez's new cookbook Eat Mexico: Recipes from Mexico City's Streets, Markets, and FondasServe them as an appetizer or as a light meal.

    * Reprinted with permission from Eat Mexico by Lesley Téllez. © 2015 Kyle Books. All rights reserved. 

    * Photo by Penny de los Santos


    Ingredients
    2 1/2
    cups
    hibiscus flowers
    1
    tablespoon
    unsalted butter
    2
    teaspoons
    Olive Oil
    1/2
    medium onion, chopped
    2
    serrano chiles, minced with seeds
    *
    salt
    1
    tablespoon
    plus 1 teaspoon sugar
    4
    whole wheat pita pockets
    8
    ounces
    Monterey Jack cheese
    Directions
    Preheat oven to 425°F. Pick over flowers and remove twigs or foreign matter. Rinse thoroughly in colander under cold water.
    Fill medium saucepan with water and set to boil. Add hibiscus and turn off heat. Let sit about 3 minutes, until fully hydrated. Drain then rinse flowers again under cold water to wash away remaining grit. Set aside.
    Heat butter and olive oil in heavy-bottomed skillet over medium heat. Add onion and chile and cook until soft, about 3 minutes. Stir in flowers and pinch of salt, and cook about 2 minutes, until evenly combined.
    Add sugar and cook a few minutes more, stirring to coat. When flowers darken to deep-purple color, turn off heat.
    Warm pita pockets lightly in oven or on gently heated comal. Cut open top half only, around edge of pitas, and tuck in layer of cheese slices. Top with layer of hibiscus flower filling. Place pockets on sheet pan in oven until cheese has melted, about 4 minutes. Cut into quarters and serve immediately.

    The base number of servings for this recipe is 4
    OK

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