Author: Susan Murray, (filling inspired by Rick Bayless)
½cup3 oz packed queso fresco or feta
2slicesprosciutto or dried ham
Put the unpeeled garlic clove and the jalapeno in a dry saute pan over medium heat. Cook, turning as needed, until browned and soft. Cool slightly. Peel the garlic clove and remove the seeds and stem from the jalapeno. Mash together in a bowl until well blended.
In another bowl, crumble the cheese with your fingers until soft. Add the cilantro and ham and season with salt and pepper. A little at a time, add the jalapeno and garlic, tasting as you go along until it has a heat you like.
Clean the flowers by removing the stem end and pulling out the pistils inside. Lay them in a pile and slice, then dice them into ½ to 1” dice.
Add the squash flowers to the cheese.
Spread the cheese evenly on four tortillas and top with another tortilla.
Cook the quesadillas for 2-3 minutes on a side until browned and crunchy and the cheese is melted.
Serve immediately topped with sour cream, salsa and/or pico de gallo.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com