| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 18g | 8g | 35g |
| sugars | fibre | protein | salt |
| 5g | 7g | 20g | 0.7g |
Every spoonful of my Pumpkin Flower Quesadillas holds a lot of value to me. From the unique flavor combination to the hearty comfort of a warm cheese-filled tortilla, there’s just no beating this dish. I was sent on a pursuit to weave together my Peach State finesse with the spice serrated sublime of West Africa. As the resultant masterpiece, there’s no dish that represents this mission better than the Pumpkin Flower Quesadillas.
Layers of Flavor Unearthed
While the recipe may seem simple on the surface, it’s truly a symphony of tastes carefully orchestrated to deliver a harmonious mouthful with every bite. The mellow taste of the pumpkin flowers (edible flowers of the squash plant) blends beautifully with the rich, creamy Monterey Jack cheese. Then comes a kick from the jalapenos, rounded out by the smoky sweetness of onions and the aromatic depth introduced by garlic.
The salt and pepper bring out the flavors of the ingredients to shine brighter in your palate, leaving a touch of spice that dances on your tongue before the next bite. The heartiness of the quesadilla is beautifully complimented with cooling guacamole, tangy salsa, and a sprinkling of fresh, zesty lime juice. A sprinkle of fresh cilantro leaves brings in the final flourish that adds color, scent, texture, and flavor.
Food That Paints a Picture
Living with my partner in Atlanta, we often miss the dishes of my heritage. Drawing from the flavors of Nigerian goat chili and the humble, comforting Southern collard greens, this Pumpkin Flower Quesadilla feels like home to me. Even without children, our house seems to fill with laughter when serving this dish – it would be a fantastic addition to dinner parties, or even a quiet dinner for two.
Another reason I love this recipe is the health benefits it carries. The primary ingredient of this dish, pumpkin flowers, are high in vitamin C and calcium, while being low in calories. This coupled with the fiber-rich corn tortillas, protein-packed cheese, and array of veggies, makes this dish as nourishing as it is delicious.
Trust me when I say that this dish, resplendent with the delicate pumpkin flowers and the genuine goodness of the Monterey Jack cheese is a savor-bliss you cannot resist. I invite you to join me on this culinary journey and experience the warm, flavorful embrace of my Afro-Southern fusion through these fantastic Pumpkin Flower Quesadillas. And remember, every recipe is an opus – don’t forget to add a pinch of your love into it! Happy cooking!
What You’ll Need
- 12 pumpkin flowers
- 6 cups shredded Monterey Jack cheese
- 12 corn tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 jalapenos, seeded and chopped
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 1 cup guacamole, for serving
- 1 cup salsa, for serving
- 1/4 cup fresh cilantro leaves, for garnish
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add in the chopped onion, minced garlic, and chopped jalapenos. Stir for about 5 minutes or until the onion is translucent and aromatic.
Step Two
While the onions and jalapenos are sautéing, rinse your pumpkin flowers lightly under running water. Shake dry, cut the stems off, and roughly chop the flowers.
Step Three
Add pumpkin flowers to the skillet containing the onion mix. Add the salt and black pepper. Continue to sauté for about 2 to 3 minutes until the flowers are well wilted, you can add the lime juice now to give a tangy flavor to your mix.
Step Four
Preheat a griddle over medium heat. Lay out the corn tortillas and add a portion of the cheese to each, followed by a generous amount of the pumpkin flower and onion mix. Top with another layer of cheese, then fold the tortilla over to create a half-circle quesadilla.
Step Five
Grill each quesadilla until the cheese is melted and the tortilla is golden brown, this should take about 2 – 3 minutes on each side. Continue this until all quesadilla are done.
Step Six
Serve your Pumpkin Flower Quesadillas hot, with a side of guacamole and salsa. You can garnish them with fresh cilantro leaves for extra color and flavor. Share and enjoy this tasty dish!
