A delicious alternative to the boring ingredients that you usually find in a quesadilla!
Ingredients
1 cup
Hibiscus flower, dried
(dried)
4 cup
Water
142 gm
Queso fresco cheese
1 tbsp
Olive Oil, Extra Virgin
1/2 small
Red onion
(diced)
1 clove(s)
Garlic
1/2 tsp
Salt
1/2 tsp
Cumin
1/2 tsp
Chili powder
4 medium tortilla(s)
Tortilla, corn
(corn/flour blend)
Instructions
In a medium pot, add dried hibiscus flowers to 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 (sliced 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. Enjoy!
