Goat Cheese Stuffed Quesadillas with Hibiscus and Summer Squash


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm!  The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add your own twist. Serve with my salsa or guacamole is always my fav.


  • 4 Siete coconut tortillas (gluten & grain free) or sub your fav tortilla

  • 1/2 cup hibiscus flowers, dried - if you cant find them in bulk, just buy tea and use the ones out of the teabag 

  • 1 small log of goat cheese

  • 1 yellow/green summer squash 

  • coconut or avo oil for cooking

  • 1 tablespoon Brain Octane if using (you should)


Instructions for hibiscus:

  1. In a saucepan bring around 3 cups water to a low boil 

  2. Add 1/2 cup of dried hibiscus flowers

  3. Turn heat off and let them steep for at least 5 minutes.

  4. Drain out hibiscus using a strainer and save the liquid to make an iced tea for later or try out my hibiscus mate ice cubes for your next fiesta.

  5. I mixed the hydrated hibiscus with 1 tablespoon Brain Octane for that extra healthy fat! 

Instructions for Quesadilla assembly:

  1. In a cast iron on medium heat spray a little coconut or avo oil and add your first tortilla.
  2. Add cheese, hibiscus flowers, and squash and top with another tortilla.
  3. Let it heat so the cheese starts to soften about 3 minutes. 
  4. Using a spatula or tongs, flip it over and let it cook another couple minutes.
  5. Place on cutting board and cut.
  6. Repeat with the rest of the tortillas. 


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