Late Night POV Cooking

Currently Playing: Late Night Squash Blossom Quesadillas

Late night squash blossom quesadillas INGREDIENTS Canola oil 6 to 7 squash blossoms, sliced 2 medium cloves garlic, minced Kosher salt and freshly ground black pepper 4 ounces grated Jack cheese 1/4 cup minced fresh cilantro A dash of (very) hot sauce 1 (10-inch) flour tortilla 1. Heat a teaspoon of oil in a 10-inch skillet over medium-high heat until shimmering. Add squash and garlic, season with salt and pepper, and sauté for 1 minute. 2. Transfer to a medium bowl. Add cheese, cilantro, and hot sauce. Stir to combine. 3. Press onto half of the tortilla. Fold the other half over and press the edges to seal slightly. 4. Heat 2 more tablespoons oil in the same skillet over medium-high heat until shimmering. 5. Add folded quesadilla and cook, swirling a bit until the cheese starts to melt and leak out. Encourage this by pressing down on it. 6. Cook until the cheese and tortilla are golden brown, then flip it, scraping up any browned cheese. Season with salt and repeat on the second side. 7. Turn out the quesadilla onto a cutting board, cut into triangles, and serve.