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Hibiscus Quesadilla
Though the idea of incorporating dried flowers into a sandwich might seem strange and quaint, something along the lines of a dream by a 6 year old, dried Hibiscus flowers (sometimes referred to as Jamaica Flowers in Mexico) are a delicacy not uncommon in other parts of the world. Beautiful, but able to withstand lots of different conditions, hibiscus flowers have a tart, fruity taste that is often compared to cranberry or very strong citrus. Hibiscus flowers are valued outside of Mexico and also appear in Hawaiian, Korean, and Indian culture as well, but our recipe today takes the route of culinary simplicity to highlight the versatility Hibiscus has. What better way to allow an ingredient to shine than giving it the perfect edible vessel, the quesadilla?
The slight learning curve that some people might experience when using dehydrated hibiscus petals is the rehydration process- but if you’ve rehydrated a chile before, the process is not totally dissimilar. Because they are thinner and have a smaller body the soaking time is much shorter, and as a bonus the liquid you’re left with makes an amazing, delicious, super refreshing drink regularly enjoyed as an agua fresca in Mexico. To go along with our hibiscus leaves, Chef Jeff went with a finely slivered Vidalia onion (for its sweetness) and equally thin Serrano strips (for its heat). Simply sautéed until it’s softened, the hibiscus are just added towards the end so they’re heated and can cook off some of its liquid.
As for cheese, Jeff went with the Mexican cheese Queso Fresca, but if you’re in an area that it’s difficult to find more specialty cheeses Monterey jack would also work- just try and avoid anything that is overly pungent on its own so it doesn’t overpower your delicious tangy vegetable-botanical flavors!
Ingredients:
- 1 Cup Dried Hibiscus Flowers, packed and rinsed
- 2 Tbsp Vegetable oil
- 1 Vidalia onion, sliced thin
- 4oz. Queso fresco, Oaxaca, or Monterey Jack cheese
- 4 large flour tortillas
- Cilantro for garnish, chopped
- Sour cream, for garnish
- 1 Serrano chile, sliced thin lengthwise
Instructions:
- In a saucepan, bring 2 cups water to a boil. Add Hibiscus flowers, stir well, and simmer for 2 minutes. Remove from heat, strain, and chop Hibiscus flowers. Liquid may be reserved if desired.
- In a skillet over medium heat, heat oil and add onions, and Serrano chile. Cook 5-6 minutes, or until they start to brown. Add Hibiscus and cook until liquid has evaporated, about 2-3 minutes.
- Heat griddle to medium-high. Place tortillas on griddle and divide cheese among the tortillas, followed by onion-chile filling. Fold tortillas over, and press down firmly.
- Cook quesadillas until golden brown and serve with cilantro and sour cream.
Makes 4 Servings servings.
Nutrition Facts
Amount Per Serving
Calories 378.90
Total Fat 16.70g
Saturated Fat8.90g
Polyunsaturated Fat0.70g
Monounsaturated Fat2.70g
Cholesterol 30.00g
Sodium 505.20mg
Potassium 142.10mg
Total Carbohydrate 46.00g
Dietary Fiber3.60g
Total Sugars1.20g
Protein 13.20g
Though the idea of incorporating dried flowers into a sandwich might seem strange and quaint, something along the lines of a dream by a 6 year old, dried Hibiscus flowers (sometimes referred to as Jamaica Flowers in Mexico) are a delicacy not uncommon in other parts of the world. Beautiful, but able to withstand lots of different conditions, hibiscus flowers have a tart, fruity taste that is often compared to cranberry or very strong citrus. Hibiscus flowers are valued outside of Mexico and also appear in Hawaiian, Korean, and Indian culture as well, but our recipe today takes the route of culinary simplicity to highlight the versatility Hibiscus has. What better way to allow an ingredient to shine than giving it the perfect edible vessel, the quesadilla?
The slight learning curve that some people might experience when using dehydrated hibiscus petals is the rehydration process- but if you’ve rehydrated a chile before, the process is not totally dissimilar. Because they are thinner and have a smaller body the soaking time is much shorter, and as a bonus the liquid you’re left with makes an amazing, delicious, super refreshing drink regularly enjoyed as an agua fresca in Mexico. To go along with our hibiscus leaves, Chef Jeff went with a finely slivered Vidalia onion (for its sweetness) and equally thin Serrano strips (for its heat). Simply sautéed until it’s softened, the hibiscus are just added towards the end so they’re heated and can cook off some of its liquid.
As for cheese, Jeff went with the Mexican cheese Queso Fresca, but if you’re in an area that it’s difficult to find more specialty cheeses Monterey jack would also work- just try and avoid anything that is overly pungent on its own so it doesn’t overpower your delicious tangy vegetable-botanical flavors!
Ingredients:
- 1 Cup Dried Hibiscus Flowers, packed and rinsed
- 2 Tbsp Vegetable oil
- 1 Vidalia onion, sliced thin
- 4oz. Queso fresco, Oaxaca, or Monterey Jack cheese
- 4 large flour tortillas
- Cilantro for garnish, chopped
- Sour cream, for garnish
- 1 Serrano chile, sliced thin lengthwise
Instructions:
- In a saucepan, bring 2 cups water to a boil. Add Hibiscus flowers, stir well, and simmer for 2 minutes. Remove from heat, strain, and chop Hibiscus flowers. Liquid may be reserved if desired.
- In a skillet over medium heat, heat oil and add onions, and Serrano chile. Cook 5-6 minutes, or until they start to brown. Add Hibiscus and cook until liquid has evaporated, about 2-3 minutes.
- Heat griddle to medium-high. Place tortillas on griddle and divide cheese among the tortillas, followed by onion-chile filling. Fold tortillas over, and press down firmly.
- Cook quesadillas until golden brown and serve with cilantro and sour cream.
Makes 4 Servings servings.
Nutrition Facts
Amount Per Serving
Calories 378.90
Total Fat 16.70g
Saturated Fat8.90g
Polyunsaturated Fat0.70g
Monounsaturated Fat2.70g
Cholesterol 30.00g
Sodium 505.20mg
Potassium 142.10mg
Total Carbohydrate 46.00g
Dietary Fiber3.60g
Total Sugars1.20g
Protein 13.20g