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Zucchini-Blossom Quesadillas

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Zucchini-Blossom Quesadillas

Zucchini-Blossom Quesadillas

amanda

Equipment

  • - Electric Skillet

  • - Cast Iron Skillet

  • - Chef's Knife

  • - Spatula

  • - Vegetable Peeler

  • - Mandoline Slicer (optional)

  • - Quesadilla Maker / Panini Press

  • - Food Processor with Chopping Blade (optional)

  • - Mixing Bowls

  • - Cutting Board

Ingredients

  • 3/4 cup chopped white onion

  • 1 garlic clove, finely chopped

  • 2 tablespoons vegetable oil

  • 1 medium tomato, chopped

  • 6 ounces zucchini blossoms, coarsely chopped (3 cups)

  • 2 cups corn tortilla flour (masa harina; 9 ounces)

  • 1 1/2 cups warm water

  • 7 ounces Oaxacan string cheese, shredded

  • Equipment: 2 (6-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a comal (flat metal griddle) or metal pizza pan (not nonstick)

  • Accompaniment: salsa

Instructions

1

Instruction 1

Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
2

Instruction 2

Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
3

Instruction 3

Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
4

Instruction 4

Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
5

Instruction 5

Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
6

Instruction 6

Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.
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