All you need (for 2 to 3 single tortilla quesadillas):
1 bunch squash blossoms -about 15 blossoms-
2 tsp butter
1 pinch salt
2 to 3 tortillas
shredded cheese (mozzarella is best for these)
First thing you need to do is clean the blossoms. Take the stems off the plants...ONLY the stems, not the bulb at the end of the blossom. Once stemmed, place the blossoms in a bowl of water and let them soak for about five minutes.
After the blossoms have soaked and you notice that the water is turning yellowish brown, stick your hands right in there and stir the plants around, "pump" the water, and gently squeeze the plants to try and get as much dirt and debris out of the blossoms. Then take a handful of blossoms and squeeze the water out of them as tightly as you can to get as much water out of them as you can and place them on a clean dry kitchen towel. Repeat until all the blossoms are squeezed. Pat the blossoms dry with the towel.
Now chop the blossoms, bulb and all. Melt the 2 tsp of butter in a nonstick pan and add the chopped blossoms. Sprinkle on the pinch of salt and saute for about 2 to 3 minutes, until the blossoms are wilted and the bulbs are softened slightly.
Turn the heat off when the blossoms are ready and prepare the tortillas. Put some shredded cheese on only half of each tortilla, then top with a couple spoonfuls of the sauteed squash blossoms.
Fold the tortillas in half and spray a flat top grill or nonstick pan with cooking spray and set over medium low heat. Once heated, place the filled tortillas on the flat top, or in the skillet, and let it cook for a couple minutes, until the tortilla is golden and slightly crispy, then flip the tortillas to cook on the other side for a couple minutes.
Once ready, you can eat them whole or cut them in half. Serve with whatever you normally like quesadillas with. Guacamole, sour cream, pico de gallo, lettuce, salsa, etc. I like mine with chopped lettuce, sour cream, and pickled jalapenos! YUM YUM YUM:) Enjoy!