This is an easy and delicious, kid friendly recipe inspired by Mexican Squash Blossom Quesadillas (Quesadilla de Flor de Calabazas). Finding zucchini or squash blossoms in the store is nearly impossible, but daylily flowers can be found growing outdoors all through the summer. Watch this video to see how quick and easy it is!
| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Servings |
|
Ingredients
- 1 flower and bud per tortilla daylily flowers and buds
- tortillas Eat as many as you like!
- 1 tbs a little frying oil
- 1 tbs per tortilla fresh or shredded mozzarella
- 1 tsp per tortilla sour cream or crème fraiche
- 1 tsp per tortilla salsa
Ingredients
|
|
Instructions
- Prepare the daylilies by removing the pistils. Discard the pistils. Then break off the petals, with your fingers, and slice the buds in half.
- Toast the tortillas in a hot skillet for a minute, then flip them over and lower the heat to medium.
- Add a generous pinch of mozzarella, but don’t over fill. The idea is to get it nice and gooey.
- Sauté the daylily buds in a bit of oil until they soften.
- Add the petals until they wilt.
- Then top the tortillas with the daylily.
- Add a teaspoon each of sour cream and salsa to each tortilla, then fold over in half.
- Cook for 2 minutes on each side or until the cheese melts and the quesadillas are nicely toasted on each side.
Recipe Notes
Serve while hot and gooey.
Share this Recipe