Looking to change up your dinner routine? We've got an idea for you. Our Corporate Chef, Carlos Cisneros, from Monterrey, Mexico is here to show you how to make mouth-watering zucchini blossom quesadillas. Let's get started.

Here's what you will need:

Ingredients: 

For the Stuffing:

1 0z Olive Oil
1 tbsp Epazote
10 oz Flor Calabaza (Zucchini Blossoms)
2 oz Diced Tomatoes
1 oz Diced Onion
1 oz Chopped Poblano Peppers
 

For the Quesadilla:

16 oz Shredded Oaxaca Cheese (or Monterey Jack)
Homemade Tortillas
Kosher Salt

Directions:

Serves: 4
Makes 8 Medium Quesadillas

1. Saute onions and peppers on medium heat until soft 

2. Add zucchini blossoms and tomatoes

3. Saute 3-5 minutes until soft 

4. Turn off heat 

5. Mix in epazote

6. Salt to taste and set stuffing aside

7. Heat tortilla on skillet until warm and add 1.5-2 oz of cheese and 1.5 oz of prepared stuffing 

8. Heat on medium until cheese is melted

9. Fold, serve warm, and enjoy!