Tuesday, August 31, 2010

Pumpkin Blossom Quesadillas

A couple weeks ago I was so thrilled to see that Peter's Pumpkins was selling pumpkin blossoms at the farmers market.
Pumpkin Blossoms
Typically you hear of people stuffing these & frying them but we'd been wanting to use them in quesadillas. We'd never had blossoms served this way & were interested to see what kind of flavor they added to the filling.
Pumpkin Blossom Quesadillas
These were really good quesadillas though I'm not sure the blossoms added a ton of flavor. I think maybe we were expecting a stronger squash flavor then we got. Perhaps we needed to use more than one bunch. Anyway, it was fun to play with an ingredient that was new for us & it did make for a pretty filling.

Pumpkin Blossom Quesadillas

1/2 T olive oil + extra for brushing on the tortillas
1/2 c chopped red onion
1 pepper chopped (we used a red gypsy pepper but a poblano would be great too or something spicy if you like spicy)
1 clove garlic, minced
12 - 14 pumpkin (or other squash blossom), stems & stamens removed
2 T water
4 oz quesadilla cheese or monterey jack, grated
4 flour tortillas

Heat the 1/2 Tablespoon of olive oil in a skillet over medium-high heat. Add the onion, pepper & garlic. Sauté until the onion is translucent & the pepper is starting to get tender. Add the blossoms & water & cook while stirring until the blossoms are wilted.

Heat a griddle or large skillet over medium-high heat. Top one tortilla with half of the cheese & half of the blossom mixture. Top with another tortilla. Brush with a little oil. Put oiled side down on the hot griddle. Cook until brown & crisp. Brush the top with more oil & flip. Cook until that side is brown & crisp & the center is melted.

Repeat with remaining ingredients.

Cut into wedges & serve with sour cream & salsa.

Makes 2 quesadillas.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski


Elle said...

What a nice idea! I'm thinking--if they don't add much flavor, maybe actually putting the quesadilla filling in them would be good? Either way, sounds delicious!

Natasha @ Saved by the Egg Timer said...

Wow, I love how your ingredients are new to me! I will be looking for these now. Your food is expanding my horizons :) Thanks!

Lori said...

Oh Peter Peter Pumpkin Eater- I had no idea you could eat pumpkin blossoms but now I am like, duh, of course you can. You two always have good ideas.

Thistlemoon said...

They sure are pretty! I once had squash blossoms on a pizza in Rome, and it was just gorgeous to eat, even if they weren't super flavorful, if that makes sense?!

grace said...

peter's pumpkins--ha. honestly, all i can usually taste when i eat quesadillas is the cheese, and you won't hear me complaining about that. :)

Deborah said...

What an interesting way to use the blossoms!

Lori said...

Great idea! I haven't cooked with blossoms yet, but they always look so good.

The Duo Dishes said...

Didn't even know pumpkins had blossoms! Putting them in the quesadillas sounds great. Have you heard of loroco? It's a bud that you'll find in Salvadoran style pupusas. So why not pumpkin blossoms!

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t = teaspoon
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