Hibiscus Quesadilla
- 🌺 1 cup dried hibiscus flowers (flor de jamaica)
- 🧀 2 cups shredded Oaxaca or mozzarella cheese
- 🌮 8 small corn or flour tortillas
- 🧅 1/2 cup finely chopped red onion
- 🌶️ 1 jalapeño pepper, seeded and minced
- 🧄 2 cloves garlic, minced
- 🛢️ 2 tablespoons vegetable oil
- 🧂 Salt and pepper, to taste
- 🌿 Fresh cilantro, chopped, for garnish
- 🍋 Lime wedges
Discover a unique twist on the classic quesadilla by incorporating hibiscus flowers, known as "flor de jamaica" in Mexican cuisine. These edible flowers add a tangy flavor and vibrant color, creating a delightful fusion of taste and texture.
Ingredients
🌺 1 cup dried hibiscus flowers (flor de jamaica)
🧀 2 cups shredded Oaxaca or mozzarella cheese
🌮 8 small corn or flour tortillas
🧅 1/2 cup finely chopped red onion
🌶️ 1 jalapeño pepper, seeded and minced
🧄 2 cloves garlic, minced
🛢️ 2 tablespoons vegetable oil
🧂 Salt and pepper, to taste
🌿 Fresh cilantro, chopped, for garnish
🍋 Lime wedges, for serving
Equipment
• Medium saucepan
• Skillet or griddle
• Mixing spoon
• Knife and cutting board
Prep Time
15 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 300
• Protein: 12g
• Carbohydrates: 25g
• Fat: 18g
Instructions
1. Prepare the Hibiscus Flowers
o In a medium saucepan, bring 4 cups of water to a boil.
o Add the dried hibiscus flowers and boil for 10 minutes to rehydrate and soften them.
o Drain the flowers and rinse under cold water to remove any bitterness.
o Squeeze out excess water and roughly chop the hibiscus.
2. Sauté the Filling
o In a skillet over medium heat, add 1 tablespoon of vegetable oil.
o Sauté the chopped red onion, minced jalapeño, and garlic until softened, about 3 minutes.
o Add the chopped hibiscus flowers to the skillet, season with salt and pepper, and cook for an additional 5 minutes.
o Remove from heat and set aside.
3. Assemble the Quesadillas
o Heat a clean skillet or griddle over medium heat and lightly brush with remaining vegetable oil.
o Place a tortilla on the skillet, sprinkle with 1/4 cup of shredded cheese, and add a spoonful of the hibiscus mixture.
o Top with another 1/4 cup of cheese and place a second tortilla on top.
o Cook until the bottom tortilla is golden and the cheese begins to melt, about 2-3 minutes.
o Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted.
o Repeat with remaining tortillas and filling.
4. Serve
o Cut each quesadilla into wedges.
o Garnish with chopped fresh cilantro.
o Serve warm with lime wedges on the side.
Cooking and Serving Tips
• Variations: Add sautéed mushrooms or spinach to the filling for extra flavor and nutrition.
• Serving Suggestions: Pair with a side of guacamole or salsa for dipping.
• Storage: Store any leftover filling in an airtight container in the refrigerator for up to 2 days.
Enjoy your Hibiscus Quesadillas!
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