Squash blossom cheeseadilla recipe for a tasty twist

Ingredients for Squash blossom cheeseadilla

• 15 ml balsamic vinegar

• 2.5 ml sea salt

• freshly cracked black pepper, to taste

• 30 ml extra-virgin olive oil

• 110 g Parmigiano-Reggiano, grated

• 12 squash blossoms, cleaned

• basil leaves

• Maldon salt

• 150 g Greek yogurt (optional)

• 150 g Mexican crema (optional)

How to make Squash blossom cheeseadilla

1. Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil while whisking to combine. Set aside and whisk again just before serving.

2. Heat a large nonstick frying pan over medium heat.

3. For each cheeseadilla, place 30 g of grated Parmesan in the pan and use the back of a spoon to spread the cheese into a 7.5 cm round. Cook until the cheese is melted, then press a squash blossom on top of each one. Cook until the cheese is browned and crisp, about 4 minutes.

4. Carefully pry the cheeseadillas off the frying pan with a spatula and flip them. Cook for a further 30 seconds to lightly brown the blossoms. Transfer to a serving plate and repeat the process to make additional cheeseadillas.

5. Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves, a couple of flakes of Maldon salt, and a few dollops of yogurt, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.