Fried Green Tomato and Squash Blossom Quesadilla
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 red pepper, or more to taste
- Pinch freshly ground black pepper
- 1/2 cup yellow cornmeal
- 3 medium green tomatoes, sliced about 1/3 inch thick
- Olive oil
- Cheddar cheese, grated
- Squash blossoms
- Roasted peppers, peeled, seeded and sliced, such as Poblano, Pasilla and Jalapeña
- Cilantro
- Corn or flour torillas
Whisk together egg and buttermilk in a shallow small bowl. Combine flour, salt and both red and black pepper in another bowl. Decant cornmeal into a third bowl. Flour tomato slices, dip in egg mixture and then dredge in cornmeal. Set cast iron skillet over medium heat. Add enough olive oil to generously coat bottom of skillet. Working in batches, fry tomatoes until golden, about 3 minutes per side. Remove from heat and set aside. To make quesadillas sandwich fried green tomatoes and other filling choices between two tortillas. Toast over medium heat in a lightly oiled skillet until golden and oozing with melted cheese.