Add melted cheese plus any cooked veggie in between corn tortillas, nopal tortillas, or wheat tortillas and you get a QUESADILLA!
Did you know that cheese quesadillas in Mexico were born mid 16th Century after the Spanish settlers introduced cheese and other dairy products into indigenous diets? & hence QUESADILLAS were born!
Even more, did you know that before, quesadillas were simply tortillas stuffed with squash, mushrooms and/or pumpkin?
Zuchinni Flower, to taste (you can use fresh ones they sell them in EATALY in Munich or here at Mercado Amigo!)
Avocado, to taste
2 Tortillas or Nopalia tortillas
(used Acapulco Weizenkleie)
Cheese, to taste
(used Andechser Natur Bio-Alpenländer
Butterkäse laktosefrei)
a Dash of Mix Suculento
& a Dash of pepper
In a pan, add zucchini flowers and let them cook until dehydrated on medium/high heat (hint: they are cooked in the same way as spinach). You can season them with a dash of salt, pepper and garlic powder.
Once they are cooked, add the desired amount of cheese and turn the heat to low.
In another pan heat up tortillas (they must be cooked on both sides). Once pan is hot, place a tortilla on one side, and after a minute, flip it for a minute and set aside. Repeat this with the other tortilla.
Finally add cheese and zuchinni flower and spread it evenly on one tortilla, slice the avocado, add Mix Suculento, & finally add the other tortilla on top.
Guten Appetit!
Buen Provecho!
Enjoy!