- Organic Bound
Mary Sue Milliken and Susan Feniger, chef-owners of the wonderful Border Grill and Ciudad restaurants in Los Angeles, created this unusual, incredibly delicious quesadilla recipe one spring day when we had a bounty of baby zucchini blossoms at the Farm Stand. The filling can be made a day ahead of time and stored in the refrigerator. The quesadillas make great finger food when cut into wedges.
|5 tablespoons||unsalted butter (divided)|
|1/2 cup||finely diced red onion|
|1||chile de agua or 2 jalapenos (stemmed, seeded, and finely chopped)|
|1 pound||zucchini or other squash blossoms (roughly chopped)|
|1/2 teaspoon||freshly ground pepper|
|1 1/2 cups||grated Manchego or Monterey Jack cheese|
|1 cup||grated panela cheese (dry curd cottage cheese or dry ricotta)|
|1/2 cup||grated anejo, parmesan, or romano cheese|
|6||flour tortillas or large corn tortillas|
Melt 3 tablespoons of the butter in a medium skillet over medium heat. Cook the onions and peppers until soft, about 5 minutes.
Add the zucchini blossoms, salt, and pepper. Reduce the heat to low and cook, stirring frequently, until the blossoms wilt, about 5 minutes. Set aside.
Position a rack in the middle of the oven and preheat to 350 degrees F.
In a bowl, combine the 3 cheeses. Lay the tortillas on a counter. Divide cheese into 6 portions and spread each portion onto half of one tortilla.
Divide zucchini mixture into 6 portions and sprinkle evenly over the cheese. Fold over each tortilla to enclose the filling.
Melt the remaining 2 tablespoons of butter.
Place a dry griddle or cast-iron skillet over medium-high heat. Brush one side of a quesadilla with some of the melted butter and place it buttered-side-down in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated side with butter and flip over. Cook until golden and transfer quesadilla to a baking sheet. Repeat with remaining quesadillas.
Place the baking sheet in the oven and bake 10 minutes or until the cheese begins to ooze. Serve hot, whole or cut into wedges.