Squash Blossom Quesadillas with True Lime Pico

Ingredients

• Squash Blossom Quesadilla

• 1

  Bunch Squash blossoms bottoms removed ( approx 8) If squash blossoms are unavailable in your area feel free to use yellow squash

• 1

  med onion diced

• 3

  cloves garlic

• 8 oz

  Queso fresco crumbled

• 3 tbsp

  cooking oil

• 3

  Corn Tortillas

• True Lime Pico

• 2

  Tomatoes diced ( I used early girl tomatoes, but romas work perfectly)

• 1/2

  red onion diced

• 3

  cloves garlic minced

• 1

  serrano thinly sliced

• 1/4 c

  cilantro rough chopped

• 1 tbsp

  True Lime

  32 Count100 Count500 CountAdd to Cart
• 1 tsp

  salt

Directions

1. Combine all of the pico ingredients together and let sit for at least 10 min before eating. This allows for the True Lime and the salt to marry and pull out the juices from the tomatoes and onions. Stir before eating and store in the refrigerator before eating. There's nothing better than cooled pico on a hot quesadilla.
2. Get your squash blossoms and wash them, making sure to get inside the flowers. Then cut off the ends and discard them.
3. Take your knife and cut the blossoms into ½ pieces (just a rough chop).
4. In a sauté pan on med heat add in 1 tbsp of oil and heat until you see it shimmer. Add in onions and until translucent.
5. Add in garlic and squash blossoms and cook for about 1 min. The squash blossoms just need to be heated through and the garlic is very delicate. We don't wanna burn it.
6. Add in salt and pepper to taste.
7. Remove from heat and set aside.
8. In a clean saute pan add in the remaining oil and add in the tortillas.
9. While the tortillas are heating up add in your filling to half of the tortilla and top with as much cheese as desired.
10. Once you hear the sizzle, fold over the clean half of the tortilla and press together so the melty cheese makes them stick. After 1 min flip and let sit for 1.5 min before removing from heat.
11. Transfer to a plate and top with cilantro while still hot.