Courgette flower and queso fresco quesadilla

Ingredients

For 1 serving

• Corn tortillas2
• Zucchini flowers8
• Queso fresco30 g
• Onion20 g
• Jalapeño0.5
• Extra virgin olive oil1 teaspoon
• Salsa40 g

Contains: lactose,

In season: May – August

Method

1. Clean the courgette flowers: remove the stalk, the green outer sepals and the pistil inside, rinse them gently and pat them dry on kitchen paper; tear them roughly.
2. Peel and chop the onion; chop the deseeded jalapeño; crumble the queso fresco.
3. Heat the oil in a frying pan over a medium heat, fry the onion and jalapeño for 2 minutes, until soft, then add the flowers and sauté for 2 minutes, until wilted.
4. Spread the flowers and queso fresco over half of each tortilla and fold them into half-moons.
5. Wipe the pan and toast the quesadillas over a medium heat for 2 minutes per side, pressing with the spatula, until golden and the cheese has softened; serve with the salsa.