Hibiscus Flower Quesadillas | Quesadillas con Flor de Jamaica

A vegetarian twist on a Latin classic!

Hibiscus Flower Quesadillas | Quesadillas con Flor de Jamaica

A vegetarian twist on a Latin classic!
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Hibiscus, Hibiscus Quiesadilla, Vegetarian Quesadilla
Servings: 4

Ingredients

  • 2 Cups Re-hydrated Nomad Hibiscus Flowers Prepare ahead of time
  • 2 Tbsp Nomad Extra Virgin Olive Oil
  • 1 Small Onion Chopped
  • 3 Garlic Cloves Diced
  • 1/2 tsp Nomad Smoked Black Pepper
  • 1 tsp Nomad Smoked Paprika
  • 1/2 tsp Nomad Ground Cumin
  • 1 tsp Nomad Himalayan Pink Salt
  • 1 tsp Dried Oregano
  • 1/2 Lb Oaxaca or other white melting cheese Shredded
  • 12 Tortilla Shells

Re-hydrating Hibiscus Flowers

  • 2 Cups Dried Nomad Hibiscus Flowers
  • 4 Cups Water

Instructions

Re-hydrating Hibiscus Flowers

  • Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
  • In a medium saucepan, bring the water to a boil. Boil thedrained hibiscus for 10 minutes, until tender. Remove the pot from the heat,cover, and let stand for 2 hours.
  • Drain the hibiscus well. Reserve the water for Hibiscus Tea or Hibiscus Limeade.

Hibiscus Quesadillas

  • Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, black pepper, paprika, cumin, dried oregano, and salt.
  • Stir until the flavors have melded, about 5 minutes.
  • Working one at a time, stuff tortillas with equal amounts of cheese and hibiscus flower mixture. Fold in half and heat each side until lightly golden on each side and cheese is fully melted.
  • Serve warm and top with your favorite salsa.

Notes

Want to buy Dried Hibiscus Flowers?

Just “Click-the-Pic”