Squash blossom quesadillas | Homesick Texan

I was looking for a cowboy hat in the outdoor market of San Miguel de Alenda. As my friend and I made our way through the various stalls, we spied on a woman sitting on the ground, her long full skirt and a display of squash blossoms on top. “Look, pumpkin blossoms!” One friend said.

When we were on a trip through central Mexico – three women in search of excellent Mexican food – I stopped and admired the squash blossom. After all, it was the first time I’ve ever seen them fresh. “How would you eat them?” I asked my friend. She said her favorite way to cook them was deep-fried in oil, though when stuffed with cheese or tossed into a salad they are also delicious. I was intrigued, but since we did not have access to the kitchen, I did not purchase a pumpkin blossom that day and continued in search of a hat.

It will be two years before I see a fresh pumpkin blossom again. This time I was at Union Square’s Green Market. As I made my way to the market, a basket lined with bright orange flowers was like an exclamation point after a long passage of cans filled with green, yellow and red produce. Although they are not quite as picturesque as being sliced ​​on a woman’s skirt, I did not hesitate to buy them, eager to finally try this summer delicacy.

My first taste of the pumpkin blossom was a surprise. I thought they would have a sweeter floral flavor, similar to rose petals. But instead they are saltier, with a hint of zucchini that they would have become if not harvested from the ground. And when they cook, the presence of the pumpkin blossom is more noticeable in its silky texture and not in the overpowering taste – they are delicate, yet delicious.

Since then I have been intrigued by these fragile and tender flowers; In the farmers market here they are a true harbinger of summer – once they start arriving, corn, stone fruit and tomatoes can not be too far behind. I find it best to buy them early in the morning, as in the afternoon they will be withered and dehydrated, just like I am on a humid hot day.

They are not stored for long, so after I have purchased them I run home and whip something or if it is a work day, keep them in the fridge for a few hours and then eat them for dinner. I read somewhere that they can be stored for a few days with the stems stuck in a glass of water, but I found that to be not the case. And because it can be hard to find them, you do not want them to expire.

Although I’m always stupid for anything fried, but my favorite preparation with a pumpkin blossom is in a quasadilla. Diana Kennedy has written about this dish, which is found all over Ohaka. Truly, these quasadis are made with fresh corn tortillas and oaksaken cheese also known as asadro or cozilo.

This shredded cheese has a delicate flavor, and although it melts smoothly, its thickness to the part is a bit too chewy. If you do not have access to quesillo, Monterrey jack or Muenster work equally well. And even though I enjoy the taste of grilled corn tortillas with pumpkin blossoms, being Texan I still prefer to use flour tortillas for my quads rather than corn.

Diana Kennedy insists they be surrounded with aphasota – an essentially Mexican herb. It’s fairly easy to find dried in Mexican grocery writers, and is also often available fresh in farmers’ summer markets.
It also grows wild in many places, including Central Park.

Aphasot is like coriander in that people like it or hate it – there is no middle ground with this herb. However, I find that its pleasantness adds a certain clarity to the dish. And with tomatoes and spicy green chillies like jelfanos and seranos in season, my favorite addition to my cassadillas is a light, fresh salsa rosa.

I love the cowboy hat I ended up finding in San Miguel that day, but even more, I welcome the introduction to what has become one of my favorite flavors of summer – the squash blossom. Although it took a while until I finally managed to cook them, every time I do, I think of Mexico and that woman’s artistic edible flower arrangement sliced ​​on her skirt. Squash blossom – such a beautiful and refined treat!

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Squadrons Squash blossoms

author An adaptation by Lisa Payne from a recipe by Diana Kennedy

• 1
  Poblano pepper
• 24
  The pumpkin blossom, stems and stamens were removed.
• 2
  Spoons
  Olive oil
• 1/2
  Half a medium yellow onion, cut into cubes
• 3
  cloves
  minced garlic
• 1
  teaspoon
  Dried apex (can be replaced with 1/4 fresh coriander)
• 1/4
  teaspoon
  kosher
• 1/4
  teaspoon
  black pepper
• 1 1/2
  pound
  (6 cups) Oaxacan cheese, Monterey Jack, or Muester, grated
• 12
  Corn or flour tortillas
• 6
  Spoons
  Salt without salt
• Salsa Verde, for serving

1. Put the poblano under the nipple for about 10 minutes, turning once until it turns black. Place in a plastic bag, close it and let it sit for about 20 minutes. After this time has passed, take the poblano out of the bag, peel it (the skin should detach easily), remove stalk and seeds and cubes.

2. Gently rinse the pumpkin blossom (there may be insects inside) and remove stems and pollen. Coarsely chop.

3. Heat a medium skillet and add the olive oil. Add onion and diced poblano and cook for about 5 minutes or until onion is translucent.

4. Add garlic, aphasia, pumpkin flowers, salt and pepper and sauté for 10 minutes or until all the liquid from the flowers evaporates. Remove from the heat and set the pumpkin stuffing aside. Taste and adjust seasoning if necessary.

5. In a medium heat pan, melt a tablespoon of butter. Add a tortilla and cook it on one side until it swells (about 30 seconds). Turn the tortilla over and sprinkle 1/4 cup of pumpkin blossom stuffing and 1/2 cup grated cheese over the entire surface.

6. Over another tortilla, and after the cheese has melted and the two tortillas stick together (a few minutes), turn the quasadilla over and cook for a few more minutes or until lightly browned.

7. Repeat for the rest of the filling and tortillas. Serve hot with salsa rosé on the side, if desired.