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–+ servings

Gluten Free Squash Flowers and Epazote Quesadillas

Sandi Gaertner
Delicious squash flowers and epazote quesadillas.
5 from 3 votes
Print
Prep Time 5 minutes
Total Time 5 minutes
Cuisine Mexican
Servings 6 quesadillas
Calories 254 kcal

Ingredients
  

  • 12 Corn tortillas make sure they are gluten free and have no flour mixed in
  • 1 ½ cup bunch of squash flowers my bunch had about 9 flowers
  • 1 cup of epazote
  • 1 tablespoon olive oil
  • ½ cup Monterey cheese shredded
  • salt and pepper to taste
  • sour cream and chopped scallions for topping.

Instructions
 

  • Slice squash flowers in half lengthwise.
  • Chop epazote into small pieces
  • Heat a Cast Iron Skillet with the olive oil.
  • Saute flowers and epazote until just wilted.
  • Add salt and pepper to taste.
  • Remove from pan into a dish and set aside.
  • In the same skillet, heat a tortilla. Top with cheese and some of the squash flowers and epazote.
  • Put a little more cheese on top and cover with another tortilla.
  • Cook for 2-3 minutes on each side until the cheese is melted.
  • Top with sour cream and scallions.
  • Serve warm.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 254kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 134mgFiber: 4gSugar: 2g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.