Flower Quesadillas
Crispy corn tortillas filled with melty cheese and delicate flower petals, toasted in butter until golden. A quick, pretty snack or light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 14g
Ingredients
- 4 large corn tortillas
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- ½ cup edible flower petals (like squash blossoms or nasturtium)
- 2 tbsp butter or oil
Instructions
- 1
Lay 2 tortillas on a plate. Sprinkle 1/2 cup cheese evenly over each, then scatter 1/4 cup flower petals on top.
- 2
Top with the remaining 2 tortillas, pressing gently to keep the filling in place.
- 3
Heat 1 tbsp butter or oil in a large skillet over medium. Place one quesadilla in the pan and cook until golden and crisp, about 2-3 minutes.
- 4
Flip carefully with a spatula and cook the other side until golden and the cheese is melted, another 2-3 minutes. Repeat with the remaining butter and quesadilla.
- 5
Transfer to a cutting board, let rest 1 minute, then slice into wedges and serve warm.
Tools you’ll need
- large skillet
- spatula
- cutting board
- knife
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