Quesadilla With Squash Blossoms And Mushrooms Recipe by LuzMa SG
Cooking Instructions 25 minutes 1 Prepare the ingredients. Finely chop the onion and garlic. 2 Thinly slice the mushrooms. Gently clean the squash blossoms and separate the petals. I also cook the calyx and about 3/4 inch (2 cm) of the stem, along with the pistils. Some say the pistils are bitter, but I haven’t found that to be the case. 3 Finely chop the stems, calyxes, and pistils. Slice the petals. Heat the oil in a pan and sauté the onion and garlic. 4 Add the chopped stems and pistils, and cook until softened. Add the mushrooms and cook for 3–5 minutes. 5 Finally, add the petals and cook for 2–3 minutes, being careful not to break them apart. Place a few slices of cheese on a tortilla. 6 Add enough of the squash blossom and mushroom filling, then cover with another tortilla. Heat on a hot skillet over low heat until the tortilla is golden and the cheese is melted. 7 Cut in half and serve with your favorite salsa. I used green tomato salsa. 1 Prepare the ingredients. Finely chop the onion and garlic. 1 Prepare the ingredients. Finely chop the onion and garlic. 2 Thinly slice the mushrooms. Gently clean the squash blossoms and separate the petals. I also cook the calyx and about 3/4 inch (2 cm) of the stem, along with the pistils. Some say the pistils are bitter, but I haven’t found that to be the case. 2 Thinly slice the mushrooms. Gently clean the squash blossoms and separate the petals. I also cook the calyx and about 3/4 inch (2 cm) of the stem, along with the pistils. Some say the pistils are bitter, but I haven’t found that to be the case. 3 Finely chop the stems, calyxes, and pistils. Slice the petals. Heat the oil in a pan and sauté the onion and garlic. 3 Finely chop the stems, calyxes, and pistils. Slice the petals. Heat the oil in a pan and sauté the onion and garlic. 4 Add the chopped stems and pistils, and cook until softened. Add the mushrooms and cook for 3–5 minutes. 4 Add the chopped stems and pistils, and cook until softened. Add the mushrooms and cook for 3–5 minutes. 5 Finally, add the petals and cook for 2–3 minutes, being careful not to break them apart. Place a few slices of cheese on a tortilla. 5 Finally, add the petals and cook for 2–3 minutes, being careful not to break them apart. Place a few slices of cheese on a tortilla. 6 Add enough of the squash blossom and mushroom filling, then cover with another tortilla. Heat on a hot skillet over low heat until the tortilla is golden and the cheese is melted. 6 Add enough of the squash blossom and mushroom filling, then cover with another tortilla. Heat on a hot skillet over low heat until the tortilla is golden and the cheese is melted. 7 Cut in half and serve with your favorite salsa. I used green tomato salsa. 7 Cut in half and serve with your favorite salsa. I used green tomato salsa. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pecan Sandies Jamaican beef patties Best Cheesecake Recipe My Best White Bean Chicken Chili Roasted Cauliflower Soup Pecan Sandies Jamaican beef patties Best Cheesecake Recipe My Best White Bean Chicken Chili Roasted Cauliflower Soup Easy Garlic Noodles Maraschino cherry almond chocolate cookies Orange Teriyaki Chicken Spiced Eggs Medium Boiled Pears Sauteed in Butter Egg for Bread String Beans Best Cheesecake Recipe Potato Balls Ash gourd chutney Easy Garlic Noodles Maraschino cherry almond chocolate cookies Orange Teriyaki Chicken Spiced Eggs Medium Boiled Pears Sauteed in Butter Egg for Bread String Beans Best Cheesecake Recipe Potato Balls Ash gourd chutney