Squash Blossom Cheeseadilla – a delicious recipe with balsamic vinegar, kosher salt, Freshly cracked black pepper, extra-virgin olive oil, blossoms, Basil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
108
kcal
Calories
10
g
Fat
4
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, Freshly cracked black pepper to taste, 2 tablespoons extra-virgin olive oil, and more.
Yes, Squash Blossom Cheeseadilla falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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