Ingredients Bread + Dough Squash Blossom Quesadillas 5.0 (1) 1 Review Squash blossoms mellow flavor are sublime with melted cheese; serve them lightly wilted inside a quesadilla for a very quick and ultra-satisfying treat. Slideshow: More Tex-Mex Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on August 6, 2015 Print Rate It Share Share Tweet Pin Email Squash blossoms mellow flavor are sublime with melted cheese; serve them lightly wilted inside a quesadilla for a very quick and ultra-satisfying treat. Photo: © Sarah Bolla Total Time: 15 mins Yield: 2 Ingredients 1 teaspoon canola oil Two 8-inch flour tortillas 2/3 cup mozzarella cheese 1/4 cup crumbled queso fresco cheese 1 tablespoon green onions, thinly sliced 6 squash blossoms, pistils and stems removed Directions In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and scatter 1/3 cup of the mozzarella and about 2 tablespoons of the queso fresco cheeses evenly over the top. Add some of the sliced green onions and then lay three squash blossoms over the cheese onto one side of the quesadilla. Gently fold over the other half of the tortilla to top the squash blossoms. Cook over moderately high heat until crisp and golden on the bottom and cheese is melted, about 2-3 minutes per side. Repeat with the remaining oil and second quesadilla. Slice the quesadillas into wedges and serve right away. Rate it Print