VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Hibiscus Flower Quesadillas
From 'Eat Mexico' by Lesley Tellez
Hibiscus flowers can be used for more than just drinks. This light meal is tangy, creamy, salty, and slightly sweet.Ingredients
- 85g dried hibiscus flowers
- 15g unsalted butter
- 2 tsp olive oil
- ½ medium onion, chopped
- 2 serrano chillies, very finely chopped with seeds
- 1 tbsp plus 1 tsp sugar
- 3-4 pitta breads
- 225g Monterey Jack cheese, sliced
- Salt
Recipe
- Preheat the oven to 220°C. Rinse the hibiscus flowers thoroughly in a colander under cold water.
- Fill a medium saucepan with water and put on to boil. Add the hibiscus and turn off the heat. Leave to stand for 3 minutes until fully hydrated. Drain and rinse the flowers under cold water to wash away any grit.
- Reserve the boiled water for hibiscus tea if you like!
- Heat the butter and olive oil in a heavy based frying pan over a medium heat.
- Add the onion and chilli and cook for about 3 minutes until soft.
- Stir in the flowers and a pinch of salt and cook for about 2 minutes until evenly combined.
- Add the sugar and cook for a further few minutes, stirring to coat. When the flowers have darkened to a deep-purple colour, about 3 minutes, turn off the heat.
- Warm the pitta bread lightly in the oven. Cut open the top half only, around the edge of the pittas, and tuck in a layer of cheese slices. Top with a layer of the hibiscus flower filling.
- Place the pitta breads on a baking tray in the oven for about 4 minutes until the cheese has melted.
- Cut into quarters are serve immediately whilst the cheese is still oozy.
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