you can put anything in a quesadilla

I have been excited to use the beautiful squash blossoms in our garden since they bloomed, and had grand plans of hosting a brunch or luncheon with friends to showcase some gourmet chevre-quinoa-something-stuffed blossoms, but I didn't see that happening in the near future.  Quite a few of the blossoms have already shriveled up, so I knew if I wanted to eat them this year {I missed out last year for the same fancy plan procrastination reason} I had better just do it.

On my lunch hour today, I went home and quickly surveyed the goods I had on hand, which is how I came up with this quirky recipe:

Brie and Squash Blossom Quesadillas
{sub any ingredients with your favs}


2 black bean garlic tortillas
few squash blossoms, torn into pieces
hunk of brie, mostly creamy part but some rind is okay
Mexican blend shredded cheese
butter
KS&P

Ya'll know how to make a quesadilla, so instead of instructions, here are some pretty photos of my lunch. :)

 

 these locally made tortillas are my favorite...every flavor i've tried has been super delicious

 

 

hey mom, you should probably take us for a long walk to work off that fatty cheesy thing you just ate...good lookin' out, pups.

The blossoms don't have a strong distinguished flavor, probably because the tortillas and brie were both so flavorful, but they do provide a pop of pretty color.  Plus, eating flowers is fun!