Known as Flor de Calabaza in Mexico, this traditional street food is enjoyed across the whole country.
- • 8 x 15cm fresh corn tortillas
- • 60g Oaxaca cheese
- For the zucchini filling
- • ¼ brown onion
- • ½ jalapeno chilli
- • 200g zucchini
- • Roughly 8 zucchini flowers, torn
- • Salt, for seasoning
- • Olive oil for frying
- • Chile seco salsa
- • 250g chipotle chillies
- • 50g garlic, chopped
- • 20ml vegetable or rice bran oil
- • Salt to taste
- To make the zucchini filling, thinly slice onion and jalapeno. Heat a little oil in a frypan. Add onion and jalapeno and cook over medium heat until the onion softens and turns translucent.
- Finely dice zucchini and add to the pan, cooking gently for 4-5 minutes, until tender. Add zucchini flowers and cook for a further minute. Season with salt. Set aside.
- To make the chile seco salsa, remove chipotle stems (and seeds if you want a milder salsa) and toast in a frypan until aromatic. Process chillies and garlic in a blender, adding a little water if necessary, until smooth to help form a paste.
- Heat the oil in a frying pan, add paste and cook until it is aromatic. Move the pan constantly to prevent the paste from burning. Season to taste with salt.
- To assemble, place a little of the zucchini filling on one side of each fresh corn tortilla. Divide the Oaxaca cheese between the tortillas, sprinkling it over the zucchini filling. Fold over the other half of the tortilla, to form a half moon.
- Place the quesadilla on a flat grill pan (or frypan) brushed with a little oil to prevent sticking. Cook on both sides until warmed through (about 1 minute each side). Serve immediately with some of the chile seco salsa on the side.