Recipe Details

Ingredients

1. 10 baby zucchinis (flowers attached - see note)
2. 4 large flour tortillas
3. 2 cups (240g) grated Jack cheese (see note)
4. 1 tsp dried chilli flakes
5. 2 tbsp sunflower oil

Description

• Step 1

  Thinly slice zucchinis lengthways (a mandoline is ideal). Remove pistil and stamen from flowers and gently tear petals.

• Step 2

  Cover 2 tortillas with cheese. Scatter with sliced zucchini and half the flowers, then sprinkle with chilli flakes. Top with the remaining tortillas.

• Step 3

  Heat 1 tablespoon oil in a frypan over medium heat. Cook 1 quesadilla for 2-3 minutes each side until cheese is melted. Repeat with remaining 1 tablespoon oil and quesadilla.

• Step 4

  Slide quesadillas onto a plate, sprinkle with sea salt, then scatter with remaining zucchini flowers. Slice each into 9 pieces and serve immediately.