Quesadillas With Squash Blossoms, Mozzarella, Guacamole A
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Oaxacan | A, At, Ballymaloe, Year | 4 | Servings |
INGREDIENTS
| 12 | Squash or 4-8 zucchini | |
| blossoms depending on | ||
| size | ||
| up to 16 | ||
| 4 | Corn or what flour tortillas | |
| 225 | g | Mozzarella, unless Oaxacan |
| string cheese is | ||
| available | ||
| 2 | Green chillies, optional | |
| Fresh coriander | ||
| 1 | Ripe avocado | |
| 1 | Clove garlic, crushed | |
| 1 | T | Freshly squeezed lime or |
| as a last resort | ||
| lemon juice up to | ||
| 1 | T | Olive oil, optional |
| 1 | T | Chopped fresh coriander |
| Sea salt and freshly ground | ||
| black pepper | ||
| 2 | Ripe tomatoes, chopped | |
| 1 | T | Chopped onion |
| 1 | Clove garlic, crushed | |
| 1/2 | Chilli, finely chopped up | |
| to 1 | ||
| 1 | T | Freshly chopped coriander |
| up to 2 | ||
| Freshly squeezed lime juice | ||
| Salt and freshly ground | ||
| black pepper | ||
| Sugar |
INSTRUCTIONS
2 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 794
Calories From Fat: 568
Total Fat: 63.6g
Cholesterol: 159mg
Sodium: 341.4mg
Potassium: 986.8mg
Carbohydrates: 14.8g
Fiber: 5.9g
Sugar: 5.3g
Protein: 42.3g