Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Ingredients
- 2 cups dried hibiscus flowers (sorrel)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon barbecue seasoning or dry rub
- 1 teaspoon Creole seasoning
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 flour tortillas
- 1 1/2 cups shredded cheese (dairy or vegan)
- Optional: refried beans, Mexican-style cooked rice
- Optional toppings: salsa, avocado, vegan sour cream instead of crema
Directions
- In a pot, bring enough water to boil. Add the dried hibiscus flowers and boil for 10 minutes. Drain and repeat this step two more times to ensure tenderness.
- Chop or shred the boiled hibiscus and set aside.
- In a skillet over medium heat, sauté the diced onion and minced garlic until softened.
- Add the chopped hibiscus, barbecue seasoning, smoked paprika, and cumin to the skillet. Stir well to coat the hibiscus mixture.
- Cook for about 5-7 minutes until the mixture is well coated and lightly caramelized. Remove from heat.
- Assemble the quesadillas: on one half of each tortilla, layer a portion of cheese, hibiscus mixture, and any optional ingredients. Fold the other half over.
- In a clean skillet, cook each quesadilla over medium heat until golden brown, approximately 3-4 minutes per side, and the cheese is melted.
Cook’s Notes
The texture of hibiscus is slightly chewy with a tangy flavor, making it an excellent plant-based filling. For a smoky touch, consider adding a dash of liquid smoke or chipotle powder and marinate overnight. To get the most out of the flower, make tea with the first two boils.
Nutrition Facts (Estimated, Per Serving)
Calories: 350, Protein: 12g, Carbohydrates: 40g, Fat: 18g.
