Review/Rate this Recipe Save to MyRecipes Rating:

Title: Quesadillas With Squash Blossoms, Mozzarella, Guacamole And
Yield: 4

Ingredients

     12    squash or 4-8 zucchini
           -blossoms; depending on size
      1    ; up to 16
      4    corn or what flour tortillas
    225 g  mozzarella; (unless oaxacan
      1    ; string cheese is
      1    ; available)
      2    green chillies; (optional)
 
  ----------------------------GARNISH-----------------------------------
      1    fresh coriander
 
  ----------------------------GUACAMOLE---------------------------------
      1    ripe avocado
      1    clove garlic; crushed
      1 tb freshly squeezed lime or;
           -(as a last resort)
      1    ; lemon juice, up to
      1    ; 2
      1 tb olive oil; (optional)
      1 tb chopped fresh coriander
      1    sea salt and freshly ground
           -black p; epper
 
  -------------------TOMATO AND CORIANDER SALSA-------------------------
      2    ripe tomatoes; chopped
      1 tb chopped onion
      1    clove garlic; crushed
    1/2    chilli; finely chopped, up
      1    ; to 1
      1 tb freshly chopped coriander;
           -up to 2
      1    freshly squeezed lime juice
      1    salt and freshly ground
           -black peppe; r
      1    sugar

Instructions

First make the guacamole and the tomato and coriander salsa, cover and
keep cool.

Guacamole:
Mash the flesh from the avocado with a fork or, in a pestle and mortar,
with the garlic. Add the freshly squeezed lime juice, a little olive oil,
coriander, salt and pepper to taste.

Tomato and coriander salsa:
Mix all the ingredients together. Season with salt, pepper and sugar.

Remove the thorns from the base of the squash blossoms. Heat an iron pan
or griddle; it would be medium hot, otherwise the outside of the tortillas
will burn before the filling is cooked.

There are two ways of presenting quesadillas: one resembles a sandwich,
the other a turnover. Lay a tortilla on the hot pan, put about 15g of
cheese on one half, keeping it a little from the edge, sprinkle some
strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger
zucchini blossoms and another 15g of cheese. Fold the tortilla over the
filling and cook for a minute or two, then turn over carefully. Cook just
until the cheese begins to melt. Serve one or two per person with the
guacamole and the tomato and coriander salsa.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Reviews