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
Units
Scale
- 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