Squash Blossom Quesadillas with Fresh Corn Pico de Gallo
- Prep Time 0:25
- Cook Time 0:14
- Estimated Cost $10.75
- 1 Comment
Today, Kristina and I headed to the Mission Community Market (hands-down my new favorite farmers market), to see what might catch our eyes. We found lots of delicious things and trekked home with bags full of fresh tomatoes, corn, onions and a new-to-me ingredient— squash blossoms. The man selling these beautiful, bright orange flowers told me to make quesadillas with them, so I took his advice and added my own fresh corn salsa. These would also be tasty with black beans or sauteed mushrooms.
- 1 cob fresh corn, shucked and cleaned $0.50
- 1 large or 2 small tomatoes, diced $1
- 1/2 jalapeño, seeded and diced $0.25
- 1 handful cilantro leaves, chopped $1 for a bunch
- 1 clove garlic, minced Pantry
- 1 onion, half sliced, half diced $0.50
- salt and pepper to taste Pantry
- olive oil Pantry
- 10 squash blossoms, stems removed $3 for 1/2 lb.
- 4 medium-size flour tortillas $1.50 for 12
- 1/2 cup shredded cheddar cheese $3 for 12 oz.
Recipe Serves 2
- Use a sharp knife to carefully cut the corn kernels from the cob. Transfer to a bowl. Add diced tomatoes, jalapeño, cilantro, garlic, and diced onion. Season with salt and pepper, toss together and set aside.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add onions and cook until very fragrant--about 1 minute. Add squash and cook, stirring occasionally, for 2-3 minutes, until squash shrink down significantly. Remove from heat.
- To assemble the quesadillas, sprinkle 1 tortilla with 1/2 the cheese. Top cheese with 1/2 the squash blossom mixture and a second tortilla. Repeat with remaining ingredients.
- Heat 1 tbsp olive oil in a frying pan or grill pan over medium-high heat. Cook quesadillas, one and a time, until tortillas are golden-brown and crispy and cheese has melted.
- Cut into wedges and serve with the pico de gallo.