A few weeks ago I went to Central de Abasto, one of the largest whole-sale market in the world. A group of friends and I were there to shop for ingredients for a special chiles en nogada dinner we prepared. To beat the traffic and crowds we left home at the ungodly hour of 6 am. There is no other way to get the best ingredients and avoid the city’s insane jams.
I did some personal shopping while we were there. It’s impossible to resist the fresh produce laid down before you. The bright colors, inviting aromas and textures lure you to spend all your money on produce. What caught my attention the most was the amount of squash blossoms on sale. They looked like fluffy orange clouds, delicious fluffy orange clouds, that came down directly from heaven. Maybe it’s an exaggeration. I just happen to love squash blossoms. I bought a couple of bundles of the delicious flowers, some hand-made flour tortillas and some Oaxaca cheese (string cheese). That day I indulged in few delicious quesadillas, maybe a few too many. I regret nothing.
- 2 TBSP olive oil
- ½ onion, chopped
- 1 garlic clove, minced
- 2 medium Roma tomatoes, chopped
- 250 grams squash blossoms, rinsed and without the stems
- 100 grams melting cheese
- 6 flour tortillas
- salt and pepper to taste
- In a large skillet sauteè onion until it starts to brown and add garlic and stir.
- Add tomatoes and stir.
- Bring to a boil add salt and pepper and reduce heat to low.
- Add squash blossoms and stir gently. Remove from heat. The blossoms cook very fast and the remaining heat will suffice.
- Drain the liquid and let it cool for a few minutes.
- Make quesadillas placing some of the blossoms mixture and melting cheese on a tortilla over a griddle.
- Fold the tortilla and let both sides warm evenly until the cheese melts.