squash blossom quesadillas

When Chef Beau MacMillan was teaching at Les Gourmettes last week, Duncan Family Farms sent over a huge box of squash blossoms.

The lucky students received the added bonus of Barbara Fenzl’s delicious Squash Blossom Quesadillas at the start of the class.

Once again, I was on the happy receiving end of a basket full of goodies! I brought them home and made Ricotta Stuffed Squash Blossoms, intending to share the recipe here.

Then I discovered that I’ve already posted the recipe, nearly to the day, two years ago. CLICK HERE to see.

Of course, with that many squash blossoms, I also had to make Barb’s fabulous and super easy quesadillas!

Barbara Fenzl’s Squash Blossom Quesadillas

6 to 8 squash blossoms
1 tablespoon unsalted butter
1 large shallot, peeled and minced
1 cup shredded Pepper Jack cheese
2 flour tortillas

Open the blossom and remove the pistil from the center. Discard pistil.

Snap the blossom from the squash, and reserve the squash for another use. Thinly slice the blossoms and set them aside.

Melt the butter in a small skillet, add the shallot and saute until soft and translucent.

Add the sliced blossoms and saute for 1 or 2 minutes. Season with salt and pepper and remove from heat.

Lay the tortillas on a work surface and cover half of each with the cheese. Top the cheese with the squash blossom mixture and fold in half.

Heat a dry skillet, large enough to hold both quesadillas, over medium-high heat, and cook quesadillas on both sides until lightly browned and the cheese is melted.  Remove to a cutting board and slice each into 4 wedges.

Makes 8 wedges