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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.

Ingredients

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

1
Following the ingredients list instructions, assemble all your prepped vegetables and items in one place, near your cooking area.
2
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.
3
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.
4
Have your tortillas, cheese, and tomato ready.
5
Have a warm, large oven proof platter near your cooking area.
6
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.
7
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.
8
Carefully fold over working from the open side of the filled tortilla.
9
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.
10
Repeat until all 8 quesadillas are done.
11
Season the tomatoes with sea salt and freshly ground black pepper and sprinkle over each quesadilla.
12
Garnish with the fresh cilantro.
13
Serve hot. Note: you can reserve the platter of quesadillas in a 300 degree oven , not covered, for about 10 minutes .