Stuffed Squash Blossoms with Jalapeños and Cilantro
I am convinced that stuffing squash blossoms with jalapeños and a soft creamy cheese is an irresistible way of enjoying delicate squash blossoms. The cilantro adds a delicious flavor in this dish. Serves 4-6
Ingredients
- 20 squash blossoms , stems and stamens removed
- 10 jalapeños , halved, seeds removed
- 2 teaspoons cilantro leaves , chopped
- 1/2 cup of a soft cow cheese (I used a variety called Bixby)
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
- Combine the cheese and cilantro in a medium bowl. Season to taste with salt and pepper. Pipe or spoon the cheese mixture into each jalapeño. Stuff the squash blossoms with each jalapeño. Twist the tops of the squash blossoms closed.
- In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the squash blossoms to the skillet and cook until lightly browned, approximately 4-5 minutes per side. Remove from the heat.
- Transfer the squash blossoms to a serving platter. Season with a sprinkle of sea salt over the top. Serve immediately with lemon wedges on the side.
Please follow and like:
