Late Night Squash Blossom Quesadillas

By J. Kenji López-Alt · 15 min

Ingredients

Instructions

1. Heat a teaspoon of oil in a 10-inch skillet over medium-high heat until shimmering. Add the squash and garlic, season with salt and pepper, and sauté for 1 minute.
2. Transfer to a medium bowl. Add the cheese, cilantro and hot sauce, and stir to combine.
3. Spread the filling over half of the tortilla, fold the other half over, and press the edges lightly to seal.
4. Heat 2 more tablespoons of oil in the same skillet over medium-high heat until shimmering.
5. Add the folded quesadilla and cook, swirling occasionally and pressing down so the cheese melts and leaks out.
6. Cook until the cheese and tortilla are golden brown, then flip, scraping up any browned cheese. Season with salt and cook the second side until golden.
7. Slide the quesadilla onto a cutting board, cut into triangles, and serve.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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