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Courgette Flowers & Chipotle Quesadillas

Courgette Flowers & Chipotle Quesadillas


For the Courgette Flower Filling

  • 1 tsp olive oil
  • 50 gram onion, diced
  • 1 small garlic clove, finely chopped
  • 1 fresh red jalapeno chillies, finely chopped
  • 220 gram tin Courgette Flowers, drained (you can use fresh ones too)

For the Quesadilla

  • 8 mini wheat tortillas / or corn tortillas if you prefer
  • 100 grams good quality Cheddar Cheese, grated
  • 100 grams good quality mozzarella Cheese, grated
  • Sweet crushed chipotles
  • Salt & black pepper to taste


Heat the oil in a non stick pan at medium heat, add the onion, garlic and chilli and fry gently for half a minute or until the onion is translucent. Add the courgette flowers and mix. Cook for a couple of minutes. Remove from the heat and set aside.

Mix the two cheeses and the seasoning in a bowl and set aside.

Heat your wheat tortillas for about 30 seconds on each side. Spread a small amount of sweet crushed chipotles on the wheat tortilla. Add a spoonful of the cheese mixture and spread on the bottom half of the wheat tortilla. Top with a spoonful of the courgette flower filling.

Fold the wheat tortilla in half and place them on a pre-heated non-stick pan at medium high heat. Let the cheese melt and flip the quesadilla to toast the other side. Serve hot with a drizzle of your favour salsa.

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