Spinach & Squash Blossom Quesadilla

As the summer squash crops are beginning to appear at the farmers’ market, so are their delicate blooms. I’ve always been intrigued by squash blossoms, the vibrant edible flowers that bloom from the ends of zucchini & other squash varieties.

Squash blossoms can be enjoyed raw or cooked - slice & add to a raw salad, or stuff, batter & fry for a wonderful taste sensation. Squash blossoms have been on my mind lately. Last week I went to a restaurant that had them as an appetizer special but stuffed with jack cheese, so I passed, but it reminded me that I’ve been dying to try the stuffed version - with a bit of my favorite cashew goat cheese, of course. Then, my CSA announced that they had squash blossoms available at the stand. They advised that they should be enjoyed tucked inside a quesadilla. My wheels started turning, so when I went to the market to pick up my share, I nabbed some squash blossoms as well. Then I headed across the street to the market & grabbed some jalapeno & cilantro tortillas, mango salsa & vegan mozzarella.

SPINACH & SQUASH BLOSSOM QUESADILLA

Author: Melissa, Honey Bee Vegan

Recipe Type: Snack, Main Dish

Cuisine: Vegan, Mexican Inspired

Serves: 1-2

INGREDIENTS

• 4-5 fresh squash blossoms

• 2 medium flour tortillas

• A handful of fresh spinach, chopped

• Shredded cheese of choice, add as much as you want for desired cheesiness

• 1 teaspoon of vegan butter or oil

INSTRUCTIONS

1. Prep blossoms by removing the stamen & stems. Gently wash & pat dry, then chop. Heat one teaspoon of butter or oil in a pan. Add spinach & blossoms & cook over medium-high heat, until wilted. Remove from heat & set aside.

2. Spread a few tablespoons of the cooked squash mixture onto one half of a flour tortilla. Sprinkle with a couple of tablespoons of vegan cheese. Fold over & place in a hot pan coated with vegan butter or a spritz of olive oil, & cook over medium-high heat, flipping once, until the tortillas become lightly browned & the cheese is melted.

3. Cut the finished quesadilla into triangles & top with your choice of garnishes. Serve immediately.

On the side, I mixed some mashed avocado with the mango salsa for dipping. I loved the balance between the spicy tortilla with the mild cheese & filling. So yummy! I’ll be making different variations of this for sure. Enjoy!