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Ingredients
- 10 baby zucchinis (flowers attached - see note)
- 4 large flour tortillas
- 2 cups (240g) grated Jack cheese (see note)
- 1 tsp dried chilli flakes
- 2 tbsp sunflower oil
Description
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Step 1
Thinly slice zucchinis lengthways (a mandoline is ideal). Remove pistil and stamen from flowers and gently tear petals.
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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.
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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.
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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.