Spicy Vegan Quesadillas
If you want to add more Mexican recipes to your recipe box, Spicy Vegan Quesadillas might be a
Zucchini Blossom Quesadillas
Details
- Servings: 14
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 3/4 cup chopped white onion
- 1 garlic clove, finely chopped
- 2 tablespoons vegetable oil
- 1 medium tomato, chopped
- 6 ounces zucchini blossoms, coarsely chopped (3 cups)
- 2 cups corn tortilla flour (masa harina; 9 ounces)
- 1 1/2 cups warm water
- 7 ounces Oaxacan string cheese, shredded
- Equipment: 2 (6-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a comal (flat metal griddle) or metal pizza pan (not nonstick)
- Accompaniment: salsa
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