Friday, September 4, 2009

Chipotle Squash Blossoms

I found some lovely squash blossoms at the farmer's market last weekend and had not a clue what to do with them. Aggregating some facebook suggestions, I stuffed them and baked them coated in olive oil for 1/2 hour. The blossoms were a little wilted by the time I made up my mind what to do with them, so I did an icewater bath before stuffing, which helped.

Cotija cheese
Diced roasted Hatch green chilis
Fresh corn "off-the-cob"
Chipotle sauce (from a can)
Plain yogurt
Finely diced sundried tomatoes

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