Squash Blossoms With Green Chiles And Cheese Recipes

BEST SQUASH CASSEROLE WITH GREEN CHILE-SUMMER SQUASH RECIPES

Steps:

• Preheat oven to 350 degrees F
• Melt butter in a large skillet or wok over medium heat
• Add squash and onions, saute' until onions are translucent
• Place cooked squash and onions in a large mixing bowl, add cheddar cheese, parmesan cheese, sour cream, green chiles, salt and pepper
• Gently mix until well combine
• Pour the ingredients into a lightly oiled 2-quart baking dish ( or it can be sprayed with a cooking spray)
• Mix the breadcrumbs, parmesan cheese, and 1 tbsp melted butter in a small dish and sprinkle the crumb mixture on top of the casserole
• Bake, uncovered for 20 minutes until golden
• Remove from oven, let cool 5-10 minutes prior to serving.
• Garnish with chopped fresh parsley

ZUCCHINI AND SQUASH BLOSSOM SOUFFLéS

Steps:

• Butter ramekins well and set aside. Heat oven to 400 degrees.
• Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
• Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
• Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
• In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.

IMPRESSIVE QUICK AND EASY SQUASH BLOSSOMS

Steps:

• Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
• Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.

SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE

Steps:

• Using the plastic blade in food processor, mix goat cheese, sun dried tomatoes, garlic, cream, chive florets, basil and oregano (I used blender).
• Pipe mixture into squash blossoms and close end of flower.
• Dip stuffed flower into egg yolk and roll in bread crumbs.
• Deep fry until they turn light brown.
• Remove from oil and drain.
• Serve immediately.

SQUASH BLOSSOMS STUFFED WITH CHEESE

Steps:

• 1. Prepare the tomato sauce. Cover and reserve. Then, remove the green petals at the base of the squash blossoms and trim the stems to 2 inches. Reach into the center of the blossoms and pinch off the stamens. Rinse the blossoms gently and lay on a clean tea towel to dry. 2. Cut the cheese into pieces to fit inside the blossoms and gently fill each blossom. Overlap the petals of the fragile blossoms carefully to enclose the cheese. (They are limp and delicate and will stay closed.) Gently dust the filled blossoms with flour and lay on a plate. 3. In a medium bowl, beat the egg whites with the salt until stiff. Add egg yolks, 1 at a time, and continue beating just until well blended. In a medium nonstick skillet heat oil to a depth of about 1 inch over medium heat. When the oil shimmers, dip the stuffed blossoms into the beaten egg batter and place gently and carefully into the hot oil. (Your fingers will probably be covered with batter.) Cook until golden brown, about 1 minute per side. Drain on paper towels. Reheat the tomato sauce. Serve the cooked blossoms hot with the sauce spooned alongside.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SQUASH BLOSSOM QUESADILLAS

Steps:

• For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil. Knead in additional water to thoroughly soak the masa harina but not make it sticky. Cover and refrigerate at least 2 hours.
• For the filling: heat the oil in a skillet over medium heat and sauté the chilies and onion until the onion is translucent, about 5 minutes. Stir in the squash blossoms and sauté for 1 minute. Add 1 cup water and heat to boiling. Cook, stirring, until the mixture is thick. Season with salt. Let cool.
• To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough. Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds. Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese. Fold the tortilla over the filling and press the edges together to seal.
• Heat 1/4 inch of the oil over medium heat in a skillet and fry the quesadillas, several at a time, for 30 seconds a side, turning several times, until golden brown, adding more oil as necessary. Drain on paper towels and keep warm. Serve immediately. This makes about 24 appetizer-size quesadillas.

STUFFED SQUASH BLOSSOMS

Steps:

• In a small bowl, mix together the herbs, shallot and cheese.
• Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
• In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
• Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.

SQUASH BLOSSOMS WITH GREEN CHILES AND CHEESE

Steps:

• Cut the prepared green and poblano chiles into 1/4-inch-thick strips (rajas); set aside. Remove the stamens and pistils from the squash blossoms. Trim off any stems and cut into 1/2-inch julienne (matchsticks); reserve. Cut the blossoms in 1/2-inch julienne (matchsticks) and reserve.
• In a large, heavy skillet, heat the oil over medium-high heat; add the onion and sauté until translucent, about 3 minutes. Add the garlic and salt and sauté for 30 seconds (don't let the garlic color or burn). Add the squash and julienned squash-blossom stems (if any), decrease the heat to medium, and cook, stirring occasionally, until the squash begins to soften, about 4 minutes. Add the tomato, epazote, marjoram, basil, and the prepared green, poblano, jalapeño, and serrano chiles, stirring to mix all the ingredients well. Cook on medium heat for 2 minutes, stirring in the julienned squash blossoms during the last 30 seconds of cooking.
• Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, top with salsa, and sprinkle with basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and basil, fold, and eat right away.