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squash-blossoms-and-poblano-quesadillas-with-epazote-recipe

Squash Blossoms And Poblano Quesadillas With Epazote Recipe

A delicious and unique quesadilla recipe featuring squash blossoms, poblano peppers, and epazote.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 8 pieces Squash Blossoms
  • 2 pieces Poblano Peppers roasted and sliced
  • 1 cup Cheese shredded
  • 8 pieces Tortillas
  • 1 tablespoon Epazote chopped
  • 2 tablespoons Olive Oil

Instructions 

  1. 1. Heat a skillet over medium heat and add olive oil.
  2. 2. Add the roasted and sliced poblano peppers and cook for 2-3 minutes.
  3. 3. Add the squash blossoms and epazote, cook for another 2 minutes.
  4. 4. Place a tortilla in the skillet, add some of the vegetable mixture and cheese, then top with another tortilla.
  5. 5. Cook until the tortilla is golden brown and the cheese is melted, about 2-3 minutes per side.
  6. 6. Repeat with the remaining tortillas and filling.
  7. 7. Serve hot and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 200mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 1.5mg

Keywords

Epazote, Poblano, Quesadilla, Squash Blossoms
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