Photograph of the finished Quesadilla de flor de calabaza

Mexico · Bánh ngô kẹp hoa bí Quesadilla flor de calabaza

Quesadilla de flor de calabaza

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 12.7 oz
  • Photograph of Pumpkin flowers Pumpkin flowers 24 heads
  • Photograph of Oaxaca cheese Oaxaca cheese 7.1 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Epazote leaves Epazote leaves 0.4 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Remove the stamens and stiff stems of the pumpkin flower; leaving the stamens intact will make the entire seed bitter.
  2. 2 Sauté the chopped shallots and chili peppers for 3 minutes, then add the zucchini flowers and stir for exactly 90 seconds until the petals are just tender.
  3. 3 Mix the masa dough with 60 ml of warm water, then press out 3 thin 3 mm thick shells.
  4. 4 Toast the crust on a dry pan for 1 minute, arrange shredded cheese and zucchini flowers on half of it, then sprinkle with epazote leaves.
  5. 5 Fold the pizza in half and bake for 2 minutes on each side, or until the crust is seared and the cheese stretches.

With an appliance

  • Oven 35 min

    Replace step 4: Place the cake on a preheated cast iron baking tray in the middle rack of a 240-degree oven for 5 minutes, rotating the tray at minute 2. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.

Start cooking