Quesadilla with Squash Blossom and Cheese

Cooks In Hi-Speed Ovens

This quesadilla with squash blossom and cheese filling is the perfect appetizer to start off your meal. By using the Xcelerate, it's ready to eat in just minutes. 

Ingredients

  • 1 bunch fresh zucchini flowers or squash blossoms
  • 2 green onions, trimmed of roots.
  • Salt, pepper to taste
  • 8 oz. Manchego Cheese
  • 1 lb. White Corn Masa (can be made from Masa Harina according to package recipe)
  • 4 tbsp. vegetable oil

Preparation

  1. Cook the squash and green onions in the Xcelerate for 1:30 minutes, at 275C (536F) with 70% fan, 100% microwave.
  2. Let cool then slice all thinly. Season to taste with salt and pepper.
  3. Grate or slice cheese thinly
  4. Prepare some raw tortillas using a tortilla press and plastic to prevent sticking
  5. Spread one teaspoon oil on the food tray. Place a raw tortilla shell on top.
  6. Fill half with 1 tablespoon each chopped squash blossoms and cheese.
  7. Fold over pinching to seal edges.
  8. Turn over so oiled side is up. Repeat with a second shell on the food tray.
  9. Cook in Xcelerate for 1:30 minutes at 275C (536F) with 100% fan, 50% microwave.
  10. Remove from oven and let sit one minute before serving.
  11. Repeat with remaining dough and filling.

Note: Cold smoked Manchego cheese adds more interest. Any salsa you like is a great accompaniment.

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