Quesadillas de Flor de Calabaza

Quesadillas de Flor de Calabaza are a delightful Mexican breakfast featuring delicate zucchini blossoms stuffed in warm tortillas, perfect for a hearty yet light start to your day. Vegan and easy to prepare, they bring fresh flavors and a touch of tradition to your table.

Ingredients

• Zucchini blossoms - 200 grams
• Corn tortillas - 4 pieces
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the zucchini blossoms gently to remove any dirt, then trim the ends and remove the stamen if present.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the zucchini blossoms and cook for about 5 minutes until they are soft. Season with salt, black pepper, and nutritional yeast, mixing well.
5. Remove the mixture from heat and set aside.
6. In the same skillet, warm the corn tortillas one at a time for about 30 seconds on each side.
7. On one half of each tortilla, place a portion of the zucchini blossom mixture and fold the tortilla in half.
8. Cook the folded quesadilla for another 2-3 minutes on each side until golden brown and slightly crispy.
9. Remove from the skillet and garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from zucchini blossoms, which support immune health.
• Contains dietary fiber that aids digestion and promotes a healthy gut.

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