Squash Blossom Quesadillas with Bacon and Tomatoes
Crisp bacon, tender squash blossoms, tomatoes and melty cheese fold into golden quesadillas with a bright squeeze of lime.
Prep 20 min · Cook 30 min · Total 50 min · Makes 4 servings
Ingredients
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1/2 medium white onion, diced
- 1 jalapeño, stemmed, seeded, and diced
- Kosher salt
- 1 medium clove garlic, minced
- 20 squash blossoms, stems and stamens removed, rinsed under cold water, roughly chopped
- 8 ounces cherry tomatoes, chopped
- Handful of cilantro leaves, chopped
- 4 flour tortillas
- 3/4 cup grated Oaxacan or Monterrey Jack cheese
- 1 lime, cut into 4 wedges
Directions
- Set a large 12-inch cast-iron skillet over medium heat, add the bacon, and cook it, stirring now and then, until crisp, about 6 minutes. Lift the bacon out with a slotted spoon and let it drain on paper towels. Pour the bacon fat into a small bowl, then spoon 1 tablespoon of it back into the skillet.
- With the heat still at medium, add the onion, jalapeño, and a pinch of salt to the skillet. Cook, stirring from time to time, until the onion turns translucent, about 4 minutes. Stir in the garlic and cook just until it smells fragrant, about 30 seconds. Add the squash blossoms and tomatoes, then cook, stirring occasionally, until the blossoms are tender, 5 to 8 minutes. Turn off the heat, mix in the cilantro, and crumble the bacon back in. Taste and add more salt if needed. Spoon the filling into a medium-sized bowl, then wipe the skillet clean.
- Divide the filling among the flour tortillas, using a quarter of the mixture on each one and spreading it evenly. Scatter a quarter of the cheese over each tortilla. Warm 1/2 tablespoon bacon fat in the skillet over medium heat until it shimmers. Add one tortilla with the filling side up. Cook until the tortilla has softened and the cheese is just beginning to melt, about 30 seconds, then fold it in half into a half-circle sandwich. Keep cooking, flipping as needed, until the cheese is melted and both sides are browned and crisp. Move it to a cutting board and repeat with the remaining quesadillas.
- Slice each quesadilla into four wedges, and serve right away with the lime wedges.