Ingredients:
12 squash blossoms
6 corn tortillas
1 cup pepper jack cheese, shredded
1/4 cup cilantro, chopped
cumin, to taste
chili powder, to taste
Remove stems and stamens from flowers and submerge in ice water to clean.
Warm cast iron skillet or griddle and warm tortilla on one side. Flip over and sprinkle with cheese, cilantro, pepper, and cumin. Place two blossoms on top and fold tortilla in half. Cook one minute and flip over. Continue cooking until cheese is thoroughly melted and tortilla is lightly browned. Repeat with remaining tortillas.
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