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Squash Blossom Quesadillas

Squash blossoms have a short but beautiful season and this dish honors their delicacy and unique flavor. You can embellish with your favorite quesadilla additions. Delicious with summer quencher Tin Pony Chardonnay.


8 six inch size flour tortillas
2 med yellow onions cut in half and each half sliced thin
1 large fresh poblano pepper cut in half lengthwise, seeds and white part removed cut into thin strips
24-26 just picked squash blossoms very gently washed
2 cups of your favorite cheese grated on the large hole of a box grater
1 cup of fresh cilantro leaves, with a little stem on, cleaned
1 large ripe tomato-cut into 1/2 inch dice, reserve juices
Olive oil
Light oil, such as canola or safflower
1/4 cup Chardonnay
Sea salt-fine
Kosher salt
Freshly ground black pepper
Chili flakes (optional)

How To Make

Following the ingredients list instructions, assemble all your prepped vegetables and items in one place, near your cooking area.
Heat a 10” frying pan over med high heat for a couple of minutes, add a generous amount of olive oil and heat for about 2 minutes.
Add the onions and cook without disturbing for a few minutes. Season with kosher salt and several grinds of freshly ground black pepper.Continue cooking onions, stirring often for 5 minutes more. Add white wine, cooking about 5 minutes more. Add sliced poblano and stir. Partially cover, reduce heat slightly and continue cooking until onions are a nice deep brown.(about 10 minutes more) Layer the squash blossoms across the cooked onion and poblano mixture, sprinkle with a few pitches of sea salt, and chili flakes if using. Lower heat, partially cover, and cook for about 5 minutes. Turn off heat and keep warm.
Have your tortillas, cheese, and tomato ready.
Have a warm, large oven proof platter near your cooking area.
Heat a 10” skillet over med heat , with a small amount of canola or safflower oil, just enough to slick the skillet. Heat for a minute or two.
Making quesadillas, one at a time, add one flour tortilla to skillet and warm on one side for about 1 1/2 minutes, flip the tortilla. On about 2/3 of the surface of the tortilla, layer in this order, moving quickly: 3 squash blossoms, a spoonful of the onion mixture, and 3-4 nice pinches of the grated cheese.
Carefully fold over working from the open side of the filled tortilla.
Gently move the folded quesadilla around the skillet for about 1-2 minutes more. Until the tortilla is turning a golden brown. Move to the warm platter.
Repeat until all 8 quesadillas are done.
Season the tomatoes with sea salt and freshly ground black pepper and sprinkle over each quesadilla.
Garnish with the fresh cilantro.
Serve hot. Note: you can reserve the platter of quesadillas in a 300 degree oven , not covered, for about 10 minutes .