Hibiscus Flower Quesadillas | Quesadillas con Flor de Jamaica
A vegetarian twist on a Latin classic!
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.
