This recipe is from leitesculinaria.com, I saw it on Facebook and knew I had to make them. I used a few more squash blossoms – the flavor is delicate in these you don’t need any salsa or hot sauce. The best way to remove the stem from the blossom is to snip the flower right at the base and pull the stem out.
30 squash blossom, stem and stamen removed
1/2 c cilantro leaves, minced
Pepper jack cheese, shredded
6 corn tortillas
In a large non-stick pan over medium heat, add the oil and cook till shimmering. Add several tortillas so they don’t overlap. Cook for 30 – 40 seconds, flip over add cheese, some cilantro and 5 blossoms. Cook until cheese melts, repeat.
Makes 6 tacos.