Quesadilla de Flor

Quesadilla de Flor is a delightful Mexican dish featuring savory squash blossoms paired with a crispy, paleo-friendly crust. This unique take on pizza is both nutritious and bursting with fresh flavors, perfect for a light meal or appetizer.

Ingredients

• Almond flour - 1 cup
• Tapioca flour - 1/4 cup
• Egg - 1 large
• Olive oil - 2 tablespoons
• Water - 1/4 cup
• Salt - 1/2 teaspoon
• Fresh squash blossoms - 10 pieces
• Mozzarella cheese (dairy-free if desired) - 100 grams
• Cherry tomatoes - 100 grams, halved
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Ground cumin - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the almond flour, tapioca flour, salt, egg, olive oil, and water until a dough forms.
3. Divide the dough into two equal portions and roll each into a circle about 1/4 inch thick.
4. Place the rolled dough on a baking sheet lined with parchment paper.
5. In a separate bowl, combine the squash blossoms, halved cherry tomatoes, cilantro, lime juice, cumin, salt, and pepper.
6. Spread the squash blossom mixture evenly over each dough circle.
7. Sprinkle the mozzarella cheese on top of the vegetable mixture.
8. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted.
9. Remove from the oven, let it cool for a couple of minutes, then slice and serve.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from the squash blossoms and tomatoes.
• Low in carbs and gluten-free, making it suitable for paleo diets.

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