Papery Husks and Powerful Flavor

August 26, 2007 at 3:04 pm 10 comments

Tomatillo on the vine

I was so blown away by the beauty of the ingredients for this quick dish that I would rather not say a lot.  Instead, let me just show you.  As beautiful as the pictures are, the taste and texture of these quesadillas with tomatillo sauce and squash blossoms are even more exquisite. 

Tomatillos in their papery husks

Squash Blossoms

Tomatillos up close Husked tomatillos

Papery Husks of Tomatillos

 Husked tomatillos

Tomatillos Sauch (or Salsa Verde)

Quesadilla layered with tomatillo sauce, cheese and squash blossoms

Blossoms on quesidilla

Melty insides

Quesadillas with Tomatillo Sauce and Squash Blossoms
Inspired by a Mexican food vendor at the Headhouse Farmers Market

1 lb. or 3 c. of fresh tomatillos
1/2 medium onion, diced
1/2 hot pepper (such as Hungarian Hot Wax), diced
generous pinch of salt
1/4 c. fresh chopped cilantro or sorrel (optional)
1 T. lemon juice (optional)

6 fresh squash blossoms per quesadilla
2 flour tortillas per quessadilla
1/2 c. shredded cheese (mexican mix or other) per quesadilla

Husk tomatillos and give them a quick rinse to remove stickiness from skins.  Place in a medium saucepan and add about 2 cups of water to cover.  Place pan over medium heat and bring water up to a boil.  Turn heat down to medium-low and allow tomatillos to simmer for 10 minutes until they begin to pale in color and float to the top.  Lift tomatillos out with a slotted spoon (they will be full of water) and put them into a blender.

Add diced onion and pepper and chopped herbs and lemon juice (if using) to the blender and pulse until a rough puree forms.   If need be, add a little water from that in which the tomatillos boiled.  Taste and add salt or more herbs as needed. 

Once the sauce has been made, assemble quesadillas by spreading a generous layer of tomatillo sauce on a tortilla.  Next sprinkle shredded cheese evenly over sauce and add squash blossoms before topping with the second tortilla.   Heat a skillet over medium-high heat and spray with cooking spray.  Place quesadilla in skillet and brown on one side for 2 to 3 minutes.  Spray top with more cooking spray and flip to brown on the other side. 

Serve immediately with extra tomatillo sauce on the side for dipping.  For a little extra flavor, sprinkle a little coarse salt over the tops as soon as they come off the stove.   Repeat process for each quesadilla.  You can also add additional fillings such as shredded chicken or sauteed mushrooms.   

(sauce makes enough for 4 quesadillas)

Quesadillas served with arugala salad and extra sauce for dipping

Another idea for using up the tomatillo sauce is to toss it with some roasted potatoes. 


Entry filed under: Purely Vegetables, Recipes.

Sorbet Swirl! Flattery and Rules

10 Comments Add your own

  • 1. taylor  |  August 26, 2007 at 6:46 pm

    Pretty indeed. The melty cheese picture just made me hungry.

  • 2. Jennie  |  August 27, 2007 at 2:37 pm

    Taylor –
    My work here is done. 🙂

  • 3. Expat Chef  |  September 2, 2007 at 10:05 pm

    Beautiful photos! I am hosting the recipe carnival this week. Thank you for offering a lovely post and on topic with seasonal ingredients! I am a big advocate of eating local.

  • 4. Jennie  |  September 3, 2007 at 10:02 am

    Thanks, Expat Chef! It’s great to have these recipe carnivals so thank YOU for hosting. 🙂

  • 5. Rachel  |  September 5, 2007 at 2:43 pm

    Thanks for the tomatillos! Made the sauce today, full of flavor. Nice change of pace.

  • 6. Jennie  |  September 5, 2007 at 3:03 pm

    So glad you enjoyed them, Rachel! Which pepper did you decide to use? I’m too shy to put in the hottest kind and kept mine fairly mild.

  • 7. Activist Mommy : Vegetarian Carnival  |  September 10, 2007 at 6:44 am

    […] presents Papery Husks and Powerful Flavor posted at Straight from the Farm, saying, “A really unqiue and easy Mexican recipe with lots […]

  • 8. Kids Dish » Blog Archive » Vegetarian Blog Carnival  |  September 12, 2007 at 6:11 am

    […] recipe for Gazpacho is up and Jennie’s recipe for quesadillas with squash blossoms and tomatillos looks delicious. I submitted my T is for Tomato […]

  • 9. Bucky's Barbecue  |  September 15, 2007 at 11:44 am

    Carnival of food photography – September 2007

    Here we are at the September 2007 edition of the Carnival of Food Photography! The emphasis is on summer oriented foods, to celebrate the passing of the season. Next month will focus on fall foods, but let’s spend a moment looking back at summer.

  • 10. Week of Soup: Sassy Salsa « Straight from the Farm  |  January 16, 2008 at 10:32 am

    […] 2 c. salsa verde* 1/2 c. canned diced tomatoes 2 c. vegetable stock 1 T. sugar 1/2 t. dried oregano 2 t. frozen […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.


Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 466 other followers

Favorite Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll

%d bloggers like this: