Zucchini blossoms are versatile to use. Here is a simple, yet delicious recipe that requires little effort and is ready in no time.
Remove stem from the blossom.
In a medium pan, sautée onions until translucent, aprox. 5 min.
Add garlic and stripped zucchini blossoms. Mix.
Season with salt and pepper.
Simmer for 5 mins.
Add a couple of fresh epazote leaves or ¼ tsp of dried leaves.
Warm-up a pan and place your tortilla, tuning over and over until warm and pliable (30 sec per side, turning over twice.) Add cheese, zucchini blossom, and fold in half. Place on a plate and cover to keep warm.
Heat 1 Tbs of oil in the same pan, place your quesadilla and lightly fry it on each side. Top with your favourite Mi Cocina salsa.
Enjoy!!
6 servings