Make the most delicious Hibiscus Flower Quesadillas with melty queso fresco cheese, avocado, and cilantro!
Yes, you read right….Hibiscus Flower Quesadillas, and just in time for Cinco de Mayo! I first experienced these delicious guys down in Sayulita, Mexico over the winter, and was completely smitten by them.
The rehydrated hibiscus flowers are surprisingly “meaty” – sautéed with onion, garlic and spices, they are tangy and delicious and have incredible texture.
This becomes a tasty vegetarian meal with the melted queso fresco cheese, avocado, and cilantro.
The hibiscus flowers can be found in the bulk section of your grocery store (sometimes with the tea) or at ethnic or Mexican stores.
How to make Hibiscus Quesadillas!
Rehydrate the hibiscus flowers. Add one cup hibiscus flowers to 4 cups water, boil, then simmer 5 minutes, covered.
Drain and save the flavorful and nutritious hibiscus juice for drinks….like lemonade, sparklers or our refreshing Hibiscus Margarita!
Saute the re-hydrated hibiscus flowers with onion, garlic and spices in a little olive oil.
After the hibiscus flowers are cooked a bit, they will take on a meaty quality.
Fill the quesadillas….add cheese, cilantro, avocado, and sauteed hibiscus flowers, and fold them over.
Then pan-sear each side until golden, finishing in a warm oven to melt the cheese.
Cut into wedges and serve. So easy, so tasty…. so fun and different!
Have a happy and delicious Cinco de Mayo!
More recipes you may like!
- Hibiscus Margaritas with Ginger and Lime
- Farmer Market Veggie Quesadillas
- 35 Delicious Mexican Recipes!
- Rajas Tacos
- Jackfruit Tacos (Vegan!)
Hibiscus Quesadillas
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Vegetarian
- Method: pan seared
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Hibiscus Flower Quesadillas are flavorful and delicious. The hibiscus flowers are rehydrated then sauted with onion and garlic and stuffed into tortillas with melty cheese, cilantro and avocado.
Ingredients
- 1 cup dried hibiscus flowers
- 4 cups water
- 1 tablespoon oil
- 1/2 a small onion, diced
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 tortilllas ( corn/flour blend)
- 5 ounces crumbled queso fresco cheese (or jack)
- Optional additions: chopped scallions, cilantro, sliced avocado
Instructions
- In a medium pot, add 1 cup dried hibiscus flowers to 4 cups water. Bring to a boil, cover, then simmer on medium for 5 minutes. Turn heat off and leave covered.
- Prep onion and garlic, crumble the cheese and get garnishes ready (slice avocado, chop cilantro, scallions). Drain flowers, reserving and chilling liquid for drinks!
- In a skillet, heat oil over med-high. Add onion and drained re-hydrated hibiscus flowers. Saute for two minutes.Turn heat to medium-low, add garlic, stir a minute, then cover, Let cook 5 minutes. Add salt and spices, mix.
- Assemble quesadillas. Add crumbled queso fresco cheese to half the tortilla, top with cooked hibiscus, avocado, scallions and cilantro. Fold over. Repeat.
- In a greased skillet over medium heat, lightly brown both sides of the quesadillas then place on a sheet pan, in a warm oven to melt the cheese. Cut into wedges. Serve hot.
Notes
Hibiscus filling can be made ahead and will keep 4 days in the fridge. Or freeze for later.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 195
- Sugar: 1.4 g
- Sodium: 580.6 mg
- Fat: 12.7 g
- Saturated Fat: 5.2 g
- Carbohydrates: 13.1 g
- Fiber: 1.8 g
- Protein: 8 g
- Cholesterol: 24.5 mg
This was delicious!! Thank you!
I’m so glad you gave them a try!
This recipe was so good I had to leave a review! It tastes just like pulled pork, I was amazed. I also added some mushrooms to the pan to saute with the hibiscus leaves! Thank you for this creative recipe, can’t wait to share it!
Awww… glad you enjoyed this Lily! Love the addition of mushrooms! Brilliant, I’ll have to try that!
I’ve been buying fresh hibiscus flowers from my farmer’s market, and finding this recipe was a real winner! I’ve enjoyed making tea from the flowers, but making a whole meal has been great. I served the quesadillas with a side of seasoned corn and black beans. Thanks for this interesting and easy recipe.
Glad you liked it! I like this one too!
I feel in love with the Jamiaca drink in Mexico last year. Brought home some flowers from Mexico also. After I steep them , I save the flower for the chickens! They love them! But I guess I will have to try putting the flower in the the tacos, the chickens might be just out of luck now!
I’m enjoying your blog a lot! Thanks Kim
Awww, thanks! Yes, give a try and let me know what you think.
Wow this is so original! They look so pretty and delicious 🙂
Nikki | http://www.nikkibstyles.com
Thanks Nikki!