There’s a certain summer treat that I take special delight in buying at Farmer’s Market each summer: squash blossoms. I think it’s mainly the fact that I’m buying flowers that are also food that give me a little giggle each time I do it.
But whatever does one DO with squash blossoms at home? Well, since I’m deathly afraid of frying pretty much anything, stuffed blossoms are out of the question. Instead, I love to indulge in some easy to make quesadillas!
- 8 squash blossoms (cleaned and trimmed)
- 4 6″ tortillas
- Queso Oaxaca (or any other cheese you’d like)
- 1 T Canola Oil
- Trim and clean the squash blossoms. Heat the canola oil on medium in a medium-sized frying pan.
- Place cheese in one half of the tortilla. Layer 2 squash blossoms over the cheese. Add an additional layer of cheese and close the tortilla. Press down gently to form the quesadilla.
- Fry the quesadilla until golden brown on both sides, flipping as needed.
- Serve with your favorite salsa!