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  • The base number of servings for this recipe is 4
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    Jose Andres' Quesadilla de Flor de Calabaza

    José Andrés' Quesadilla de Flor de Calabaza (squash blossom) is a crowd pleaser.

    Named “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup.


    Ingredients
    *
    For the filling:
    1/2
    sweet onion, diced
    2
    zucchini, shredded
    2
    yellow squash, shredded
    1
    poblano pepper
    1 1/2
    teaspoons
    serrano chile, diced
    5
    leaves of epazote, chopped
    1/4
    cup
    blended oil
    6
    squash, blossoms chopped
    *
    salt to taste
    *
    For the Salsa de Chile Serrano:
    2 1/2
    pounds
    tomatillos
    1/2
    pound
    serrano chile
    *
    salt to taste
    *
    For the Quesadilla:
    2
    tortillas, quesadilla size
    1/4
    cup
    Squash-rajas mixture
    2
    squash blossoms
    2
    tablespoons
    Chihuahua cheese
    2
    epazote leaves
    2
    tablespoons
    salsa de chile serrano
    1
    teaspoon
    sweet onions, diced
    Directions
    For the Filling: Sauté the onion with ¼ cup of oil over low heat. When the onion becomes soft and translucent, add the serrano chile and cook for another minute. Remove the onions and chile from heat and stir in the epazote and squash blossoms. Set aside. Preheat a skillet over high heat until very hot. Working in batches, slowly add oil and sear the yellow squash. When the yellow squash begins to brown, about 45 seconds, flip it over and cook the other side. Roast the Poblano chile over an open flame until the skin is charred. Place the Poblano in a plastic covered bowl and allow it steam for 10 minutes. Peel and discard the skin and cut the flesh into narrow strips. Mix the onion, poblano and squash mixtures together. Season to taste.
    For the Salsa de Chile Serrano: Char all ingredients on a comal. Place all ingredients in a blender and puree until smooth. Season with salt.
    For the Quesadilla: To build the quesadillas start with open tortillas. On one half of each tortilla, add the squash-rajas mixture, then squash blossoms, Chihuahua cheese, and epazote.
    Fold the tortilla over the filling. Cook the quesadilla over high heat in a nonstick pan for about 3 minutes.
    Flip and cook the other side for another 3 minutes or until the cheese is melted.
    Serve the warm quesadilla with the salsa serrano and sweet onions.

    The base number of servings for this recipe is 4
    OK

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