Directions:
- Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.11 Kcal (909 kJ) | ||
| Calories from fat | 84.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 14% | |
|---|---|---|---|
| Cholesterol | 20.74mg | 7% | |
| Sodium | 398.69mg | 17% | |
| Potassium | 176.32mg | 4% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 9.84g | 20% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 221.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 170.71 Kcal (715 kJ) | ||
| Calories from fat | 66.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 14% | |
|---|---|---|---|
| Cholesterol | 16.31mg | 7% | |
| Sodium | 313.48mg | 17% | |
| Potassium | 138.63mg | 4% | |
| Total Carbs | 18.26g | 8% | |
| Sugars | 2.01g | 10% | |
| Dietary Fiber | 1.25g | 6% | |
| Protein | 7.74g | 20% | |
| Vitamin C | 2mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 174.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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