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Hibiscus Flower Quesadillas | Quesadillas con Flor de Jamaica

A vegetarian twist on a Latin classic!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

Re-hydrating Hibiscus Flowers
  1. Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
  2. 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.
  3. Drain the hibiscus well. Reserve the water for Hibiscus Tea or Hibiscus Limeade.
Hibiscus Quesadillas
  1. 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.
  2. Stir until the flavors have melded, about 5 minutes.
  3. 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.
  4. Serve warm and top with your favorite salsa.

Notes

To Order Nomad Dried Hibiscus Flowers, Click The Pic