Hibiscus Quesadilla (Quesabiscus) Recipe

This delicious flower-powered quesadilla is sure to please vegetarians and omnivores alike! Hibiscus calyxes are gaining popularity as a meat-substitute, and work a special magic in this recipe. The rehydrated Organic Hibiscus adds a gentle chewy texture, lush color and unique flavor to this quick and tasty meal.

Makes 8 small quesadillas.

Ingredients

• 1/4 cup Organic Hibiscus
• 3 TBS neutral oil, such as canola or avocado oil
• 1 yellow onion, thinly sliced
• 1 medium jalapeno, halved and seeded then thinly sliced
• Salt and ground pepper
• 1 cup crumbled or grated cheese (queso fresco, feta, or Monterey Jack)
• 8 six-inch corn tortillas
• 1 handful of fresh cilantro, roughly chopped
• Fresh salsa (optional)

Directions

1. Bring 2 cups of water to a boil in a medium saucepan. Add hibiscus, and simmer for about 2 minutes. Strain, reserving liquid for hibiscus tea.
2. Roughly chop the steeped and strained hibiscus (optional).
3. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the sliced jalapeno and onion, and saute, stirring occasionally, until the onions begin to brown, about 6 minutes. Add the hibiscus, and saute until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season to taste with salt and pepper, and set aside. Wipe out the skillet.
4. Divide the cheese among the corn tortillas, sprinkling to cover ½ of each. Spoon the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas in half over the filling. Press down firmly.
5. Heat remaining 1 teaspoon oil in the skillet over medium heat. Place 2 prepared quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is lightly browned underneath, about 2 minutes. Carefully flip the quesadillas, and cook until the other side is browned. Repeat with remaining quesadillas. Serve immediately, with salsa (optional).

Tip: For a heartier quesabiscus, add a layer of refried beans inside the tortilla before frying.

Recipe by Arbor Teas staff, adapted from the NYT Cooking recipe by Adriana Almazan Lahl, Hibiscus Quesadillas (Quesadilla con Flor de Jamaica).