Prep Time: 10 minutes
Cook Time: 10 minutes
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:
In a saucepan bring around 3 cups water to a low boil
Add 1/2 cup of dried hibiscus flowers
Turn heat off and let them steep for at least 5 minutes.
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.
I mixed the hydrated hibiscus with 1 tablespoon Brain Octane for that extra healthy fat!
Instructions for Quesadilla assembly:
- In a cast iron on medium heat spray a little coconut or avo oil and add your first tortilla.
- Add cheese, hibiscus flowers, and squash and top with another tortilla.
- Let it heat so the cheese starts to soften about 3 minutes.
- Using a spatula or tongs, flip it over and let it cook another couple minutes.
- Place on cutting board and cut.
- Repeat with the rest of the tortillas.