Description
Crispy pumpkin blossoms filled with creamy huitlacoche and cheese, served with a vibrant chile morita sauce. A unique and delicious appetizer!
Ingredients
Units
Scale
- 4 unit Pumpkin Flower
- 100 gr (3.5 oz) Huitlacoche and cheese filling
- 100 gr (3.5 oz) Corn starch
- 200 ml (7 oz) Tempura
- 120 ml (4 oz) Chile Morita Sauce
- 12 slices Zucchini
- 12 petals Chinese carnation
- 1/4 tsp Sunflower oil
- 5 gr (0.2 oz) Chopped white onion
- 1 gr (0 oz) Garlic
- 8 gr (0.3 oz) Chile Jalapeño
- 50 gr (1.8 oz) Huitlacoche
- Salt
- 32 gr (1 oz) Arzúa Cheese
- 5 ml (1 tsp) Sour Cream
- 42 gr (1.5 oz) Flour
- 42 gr (1.5 oz) Corn starch
- 1 gr (0 oz) Fine salt
- 125 ml (4 oz) Sparkling water
- 1 unit Ice Cube
- 16 ml (1 tbsp) Sunflower oil
- 1 gr (0 oz) Chile Morita
- 58 gr (2 oz) Tomato
- 25 gr (1 oz) White onion
- 0.25 gr (0 oz) Fine salt
- 0.25 gr (0 oz) Roasted caraway
- 0.04 gr (0 oz) Spicy paprika
- 1.3 gr (0 oz) Tomato paste
Instructions
- Empty the squash blossoms, remove the pistils, and fill with huitlacoche.
- Cover with cornstarch, then tempura batter.
- Fry at 180°F (82°C) for 3 minutes.
- Serve hot sauce at the base of the dish.
- Arrange zucchini and petals alternately around the sauce.
- Place the quesadilla on the sauce.
- HUITLACOCHE AND CHEESE FILLING
- Sauté the onion, garlic, and chiles until translucent.
- Add the huitlacoche and cook for 15 minutes over medium heat.
- Drain and cool the mixture.
- Mix with cheese and cream.
- Reserve.
- TEMPURA
- Mix flour, cornstarch, and salt in a bowl.
- Gradually add water and dissolve with ice.
- CHILE MORITA SAUCE
- Confit the chiles in 8 ml of oil.
- Sauté the onion, then add the tomatoes.
- Add salt and roasted caraway.
- Cook until the tomatoes have released all their water.
- Grind for 7 minutes and fry with another 8 ml of oil.
- Finish with tomato paste and paprika.
Notes
- For optimal crispiness, ensure the tempura batter is not too thick; add more sparkling water if needed.
- To make ahead, prepare the huitlacoche filling and chile morita sauce separately and store them in airtight containers in the refrigerator for up to 2 days.
- If you can’t find huitlacoche, a mixture of sautéed mushrooms and corn would be a suitable substitute, though the flavor profile will differ.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 20