Hibiscus Quesadillas Quesadilla Con Flor De Jamaica Recipes

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HIBISCUS QUESADILLAS (QUESADILLA CON FLOR DE JAMAICA)



Hibiscus Quesadillas (Quesadilla con Flor de Jamaica) image

Dried hibiscus is cheap and plentiful, usually available in specialty grocery stores or international supermarket bulk bins. It has a place in kitchens around the world, in drinks and syrups and remedies and stews. The calyxes of the flower - the part we actually eat - also happen to have a high pectin content, making them ideal for jelly making. Lately, the ingredient has been marketed as a kind of health food, or meat substitute, but the ingredient has deep, ancient roots and stands on its own. Adriana Almazán Lahl, who owns a catering business in San Francisco, rehydrates the flowers and sautés them with onion and chiles, then folds the spicy mixture into flour tortillas with a little cheese. The result is a quick, delicious meal, and an excellent way to use up the entire flower. Be sure to rinse the hibiscus well before you get started; grit hides in its folds.

Provided by Tejal Rao

Categories     dinner, easy, lunch, quick, snack, weekday, weeknight, tacos, main course

Time 30m

Yield 4 quesadillas

Number Of Ingredients 8

1 (packed) cup dried hibiscus
3 tablespoons neutral oil, such as canola
1 yellow onion, thinly sliced
1 jalapeño, halved, seeded then thinly sliced lengthwise
Kosher salt and ground pepper
1/4 pound quesillo, torn into bite-size pieces, or 1 cup grated Monterey Jack
4 large flour tortillas
1 handful cilantro leaves and tender stems, roughly chopped

Steps:

  • Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
  • In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
  • Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
  • Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.

TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)



Tacos de Jamaica (Vegan Hibiscus Tacos) image

These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.

Provided by Chef Gaby Cervello

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 2h32m

Yield 18

Number Of Ingredients 17

8 ounces dried hibiscus flowers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
salt and freshly ground black pepper to taste
10 fresh tomatillos, husks removed
1 avocado - peeled, pitted, and diced
¼ onion, chopped
2 serrano peppers
1 clove garlic
2 tablespoons chopped fresh cilantro
salt to taste
18 corn tortillas
2 slices fresh pineapple, chopped
1 small onion, finely chopped
½ bunch cilantro, chopped
2 limes, cut into wedges

Steps:

  • Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
  • Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
  • Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
  • Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g

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Top Asked Questions

How do you add Hibiscus to quesadillas?
Add Some Flower Power To Your Quesadillas. . Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction).
What are vegan Hibiscus tacos made of?
Tacos de Jamaica (Vegan Hibiscus Tacos) These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.
How long do you cook quesadillas for?
Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes.
How do you cook with Hibiscus?
Rinse and chop the hibiscus. In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes.

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