I didn’t use to like pumpkin blossoms very much when I was a kid. Maybe the idea of eating “flowers” wasn’t very appealing, or maybe my sense for good food wasn’t as well-developed yet. However, this time around I am loving them! Every time I go to one of those quesadilla stands I order one with cheese and flor de calabaza. Remember this lasagna my mom made? Pumpkin blossoms gave it an incredible flavor.
A couple of weeks ago I went to my parents’ house and prepared some crepes filled with pumpkin blossoms and chorizo. My mom made a creamy tomato and chipotle sauce for them and we topped them off with crumbled queso fresco. I loved how they turned out. Unfortunately, I didn’t have my camera with me and couldn’t take pictures. That’s why I decided to make them again, this time using chicken instead of chorizo, and invited a friend over to be my tester. He seemed to love them, so here I am sharing this recipe with you.
- •1/2 chicken breast, cooked and pulled
- •1/2 medium onion, chopped
- •1 lb pumpkin blossoms, without stems and washed
- •1/4 pound mushrooms, washed and sliced
- •1/2 pound roma tomatoes
- •1/4 medium onion
- •2 garlic cloves
- •3/4 cup sour cream
- •1/4 cup chicken broth
- •1 chipotle adobado pepper from a can
- •salt and pepper to taste
- •1 cup cake flour
- •1½ cups milk
- •1 large egg
- •1 TBS olive oil
- •crumbled queso fresco
- In a medium pan boil the tomatoes until tender. Let them cool for a while.
- In the meantime heat up some olive oil in a deep skillet. Add chopped onion and sautee. Add chicken breast and let it fry for a couple of minutes. Add pumpkin blossom and mushrooms and season to taste. Cook for about 5 minutes and set apart.
- Blend cooked tomatoes, garlic, sour cream and the other ¼ of the onion until all the ingredients have come together in a smooth sauce. Use some of the chicken broth if necessary.
- Cook in a medium pan on medium high heat until it starts to boil. Add chicken broth as necessary, it doesn’t have to be very runny, though. Reduce heat to low, season to taste and let simmer for 10 minutes.
- To prepare the crepes whisk together flour, milk, olive oil and egg until smooth. The batter has to be watery
- Heat up a crepe or a non-stick pan and rub a little bit of olive oil or butter on all the surface.
- Hold the pan away from the fire and with a small ladder pour a little bit of the batter. Immediately swirl the pan so the batter coats the bottom of the pan. If there are holes use more batter to cover them. Return the pan to the heat.
- The crepe will quickly cook and dry. Using a non-metal spatula or a fork loosen the sides of the crepe and turn it over pinching the edge between your fingers. It will only take about 30 seconds to finish cooking.
- Fill each crepe with some of the chicken and pumpkin blossom filling. Roll them and place them on a large plate.
- Pour some of the sauce on top of the crepes and top with crumbled queso fresco and enjoy!
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