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Level up your weeknight quesadillas with summery squash blossoms. They’re super easy to tear into leaves, and layer beautifully between golden tortillas and gooey cheese.
Note: Due to seasonal availability, instead of squash blossoms, you may receive baby spinach.
What You Get
Squash blossoms (see note below)
Shredded jack cheese
What You'll Need
Olive oil or canola oil
Hot sauce (optional)
Clean the squash blossoms, by removing the tough stem and tearing the flowers into 3 or 4 pieces lengthwise. Line up the tortillas, cheese, and squash blossoms on the counter.
In a frying pan over medium heat, warm 1 tablespoon olive oil. Add a tortilla, sprinkle with cheese, and layer with a few strips of squash blossom. Season with a pinch of salt and top with another tortilla. Cook until the cheese melts and the tortilla is golden, 2 to 3 minutes. Flip and continue to cook until crisp, 2 minutes longer. Transfer the quesadilla to a plate and keep warm. Continue cooking the remaining quesadillas, adding a drizzle of oil to the pan between batches, as necessary.
Meanwhile, in a small saucepan over medium heat, reheat the black beans with a splash of water, 3 minutes.
Cut the quesadillas into quarters and transfer to plates, with the black beans on the side. Dollop with the avocado crema and serve warm, with hot sauce, if you want a kick.