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. Together with the melted queso fresco cheese, avocado and cilantro, this becomes a tasty vegetarian meal.
The hibiscus flowers can be found in the bulk section of your grocery store (sometimes with the tea) or at ethnic or Mexican stores.
Add one cup hibiscus flowers to 4 cups water, boil, then simmer 5 minutes, covered.
This whole meal can be made in 25 minutes.
Saute the re-hydrated hibiscus flowers with onion, garlic and spices.
After the hibiscus flowers are cooked a bit, they will take on a meaty quality.
Fill the quesadillas….
Then pan-sear 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!Print
Vegetarian Hibiscus Flower Quesadillas- so “meaty” and delicious, the flowers are sauted with onion and garlic and add great texture and flavor! | www.feastingathome.com
- 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
- 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.