| | | | | 2 Tbs | | olive oil | | | 1 cup | | minced red onions | | | 2 | | Anaheim chilies, charred, peeled and seeded | | | 1 | | clove garlic | | | 10 | | squash blossoms, cut into strips | | | 1/2 cup | | grated monterey Jack cheese | | | 6 | | flour tortillas | | | | | | | 1 | Heat the oil in a large skillet over medium heat and saute the onion until softened. Cut the prepared chilies into strips and cook with the onion for 5 more minutes. Stir in the garlic and the blossoms. Continue to cook for another 5 minutes. Add the cheese. Turn off the heat and stir until the cheese is melted. | | 2 | Place 1/4 cup of the filling into each tortilla, and fold the tortillas in half over the filling. | | 3 | Heat a non-stick skillet over medium heat and cook each quesadilla, turning halfway through, until lightly browned on each side. | | 4 | Serve with sides of avocado or sour cream if desired. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | Anaheim chilies, charred, peeled and seeded | | squash blossoms, cut into strips | | | | | | | | | Amount Per Serving | | | | | Calories | | 190.51 | | | Calories From Fat (49%) | | 92.71 | | | | | % Daily Value | | Total Fat 10.36g | | 16% | | | Saturated Fat 3.31g | | 17% | | | Cholesterol 9.79mg | | 3% | | | Sodium 160mg | | 8% | | | Potassium 60.58mg | | 2% | | | Carbohydrates 18.74g | | 6% | | | Dietary Fiber 1.43g | | 6% | | | Sugar 0.67g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 17.31g | | | | | Protein 5.65g | | 11% | | | | | | | | |
