Squash Blossom Cheeseadilla
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1/4 pound Parmigiano-Reggiano, grated (about 1 cup)
- 12 squash blossoms, cleaned
- Basil leaves
- Maldon salt
- Greek yogurt or Mexican crema (optional)
- Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
- Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
- Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.
balsamic vinegar, kosher salt, freshly cracked black pepper, extravirgin olive oil, blossoms, basil, salt, yogurt
Taken from www.epicurious.com/recipes/food/views/squash-blossom-cheeseadilla (may not work)