Squash Blossom Cheeseadilla
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- freshly cracked black pepper to taste
- basil leaves
- 1/4 pound parmigiano-reggiano, grated (about 1 cup)
- 12 squash blossoms, cleaned
- maldon salt
- greek yogurt or mexican crema (optional)
- Carbohydrate 2 g(1%)
- Cholesterol 19 mg(6%)
- Fat 14 g(22%)
- Fiber 0 g(0%)
- Protein 10 g(20%)
- Saturated Fat 6 g(28%)
- Sodium 390 mg(16%)
- Calories 175
Preparation Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving. Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas. Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using. From Vegetables Unleashed: A Cookbook © 2019 by José Andrés. Reprinted with permission by Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Preparation Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving. Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas. Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using. From Vegetables Unleashed: A Cookbook © 2019 by José Andrés. Reprinted with permission by Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
