Quesadillas with Zucchini Flowers and Mozzarella
Inroduction
About this Recipe
By: Sheridan Rogers
Zucchini flower quesadillas are a staple of Mexican street food – fast, satisfying and easy. The mellow flavor of the lightly wilted zucchini flowers combined with melted cheese is great for a snack or light lunch, especially if served with the avocado salsa.
The salsa is also good with char-grilled salmon, chicken, ocean trout, prawns. The addition of half a Lebanese cucumber (seeded and diced) to the salsa will give it crunch.
Remember to move seeds from the chilli if you don’t like your food spicy.
Ingredients
Serves 4
- smal white corn tortillas, 8 (approx 15cm diameter)
- baby zucchini with flowers, 16 , pistils and stems removed
- grated mozzarella (or any melty cheese), 150g-200g
- green onions (or small green chillies), 2, thinly sliced
Avocado Salsa: - avocados, 3 peeled, halved and cut in chunks
- red capsicum, 1/2, diced
- yellow capsicum, 1/2, diced
- small red onion, 1, diced
- fresh coriander, 1 bunch, leaves only, chopped
- lime, 1, juiced
- olive oil, 1 -2 tablespoons
- salt, to taste
- green chilli, 1, finely chopped
Prepare the zucchini blossoms: check inside for any bugs and rinse if you find any or if they are dusty.
Heat a frying pan. Lay one of two of the tortillas on the pan. Spread some of the grated mozzarella over one half, keeping it a little from the edges. Scatter with some of the chopped green onion (or green chilli), lay two zucchini flowers over the top then scatter with a little more cheese. Fold over, cook for one minute, then turn over carefully. Cook just until cheese melts. Serve with the avocado salsa. Repeat with remaining quesadillas.
For the Avocado Salsa: place all the ingredients in a serving bowl. Toss together gently to combine.