Quesadillas De Jamaica (With Hibiscus Filling) Recipe

There's nothing like a crispy quesadilla brimming with melty cheese. There are endless ways to fill quesadillas, and Tasting Table recipe developer Tess Le Moing offers a unique twist. Her quesadillas de jamaica are loaded with a hibiscus petal and cheese stuffing that's as flavorful as it is eye-catching. "I love hibiscus tea, but this is another way to enjoy the petals and their health benefits." Le Moing found herself with a hefty supply of dried hibiscus flowers, and after consuming lots of tea, looked into novel ways to use the petals. She quickly discovered they can be used as a tasty and pleasantly-textured meat substitute. 

"It's a special dish and a little adventurous. So if you're into experimenting in the kitchen and trying new things, this one is for you. It also looks beautiful with the color. I mean, who wouldn't want to try a quesadilla with a vibrant purple filling?" Compared with hibiscus tea, once the petals are sauteed in a little oil with some onions, "The tang and floral notes are subtle. The texture of the petals is chewy like meat or mushrooms." Le Moing pairs the quesadillas with a fruity pineapple corn salsa, and recommends serving them with Mexican street corn, black bean salad, or Mexican rice. While you can play with a diverse selection of accompaniments, "I would refrain from adding any extra fillings into the quesadilla because you really want the hibiscus to shine and not get masked but other vegetables or proteins."

To make the pineapple salsa for serving, you'll need pineapple, cucumber, and red onion, all finely diced. Seed a small jalapeño or serrano pepper and finely dice it too. Chop fresh cilantro and get lime juice and kosher salt. Next, for the quesadillas you'll need dried hibiscus petals, vegetable oil, a large yellow onion (chopped), kosher salt, shredded queso Oaxaca or mozzarella, 9- or 10-inch flour tortillas, and an avocado for serving. 

If you're looking for a gluten-free alternative, Le Moing recommends corn tortillas. However, she points out, "I prefer flour tortillas because they crisp up and brown better." As for the cheese, Le Moing describes, "Oaxaca cheese is a mild, creamy cheese that melts beautifully without becoming overly oily. Its subtle flavor allows the hibiscus to shine through, enhancing the overall taste of the quesadillas. Queso Oaxaca has a stringy, mozzarella-like texture that adds a creaminess to each bite." That said, shredded mozzarella is a good swap, or use vegan cheese or refried beans to keep this recipe vegan. 

To make the salsa, stir together the pineapple, cucumber, red onion, pepper, cilantro, lime juice, and salt in a bowl and store it in the fridge.

For the quesadillas, place the hibiscus petals into a bowl and fill with cold water. Use your hands to agitate the hibiscus and dislodge any sand. Remove any stems, stones, or leaves.

Scoop the hibiscus out of the water with a sieve and place in a clean bowl.

Bring 2 cups of water to a boil, add the hibiscus, then simmer over medium heat for 2 minutes.

Strain and rinse the hibiscus. Save the liquid for another use.

Roughly chop the hibiscus.

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat.

Add the onions and saute them until they start to brown.

Add the hibiscus and salt.

Saute until the hibiscus turns a deep red color, about 2 minutes, adding a splash of water to deglaze any stuck-on bits.

Transfer the hibiscus filling to a bowl.

Add ¼ cup of Oaxaca or mozzarella over half of each tortilla, leaving a ½-inch border at the edge.

Top each tortilla with ⅓ cup of hibiscus filling.

Fold the tortillas over the filling and press firmly to seal.

Line a baking sheet with paper towels.

Wipe out the skillet then heat ¼ cup oil over medium heat in the now-empty skillet.

Place two quesadillas in the skillet, pressing them into the pan with a spatula and cook until they're golden brown on both sides and the cheese has melted.

Transfer the quesadillas to the prepared baking sheet. Repeat with the remaining 2 tablespoons of oil and 2 quesadillas.

Cool the quesadillas for at least 3 minutes, then cut into wedges and serve with pineapple salsa and sliced avocado.

Jamaica, pronounced huh-my-kuh, is made from dried hibiscus flowers. "Jamaica is a type of flowering plant whose dried petals are used in Mexican cuisine to make drinks and dishes," Le Moing describes. Depending on your local climate, you might even be able to grow hibiscus flowers in your garden, though you'll need to dry them first to use them for this recipe. Otherwise, Le Moing says, "You can find dried hibiscus petals in many supermarkets or grocery stores, as well as Latin American grocery stores, specialty spice shops, or online."

Though the taste of hibiscus is much subtler after it's been sauteed with onions, Le Moing describes it as having a tart and tangy flavor, which makes it a delicious addition to tea or a refreshing agua fresca recipe. Aside from its tasty qualities, it also has many nutritional benefits. "It's rich in antioxidants, vitamins, and minerals. It can help with digestion, lower blood pressure, and boost the immune system." If you're looking to add more vitamin C into your diet, hibiscus is a great option. "The high levels of vitamin C in hibiscus can also help improve skin health and reduce inflammation," Le Moing comments.

After boiling the hibiscus petals and draining them, you'll be left with a flavorful and deeply hued liquid. You could just discard it, but that would be a great loss. Instead, Le Moing has several suggestions for using the tangy liquid. For starters, you can turn it into a refreshing drink with a few ice cubes and a bit more water if desired. "I like to add lime juice and a little agave nectar to mine," Le Moing shares. For a frosty treat, just pour the flavored liquid into popsicle or ice cube molds and enjoy it frozen.

In a similar vein, you can pour the hibiscus water into a blender along with your favorite smoothie ingredients for some tartness and color. If you're unsure where to start, Le Moing notes, "It would pair well with berries or tropical fruit smoothies." Alternatively, transform the liquid into a syrup by reducing it with equal parts sugar. "Simmer until it thickens into a syrup. You can use it to add color, flavor, and sweetness to cocktails or club soda. You can also drizzle it over pancakes, waffles, or ice cream." Meanwhile, for a savory option, she suggests, "You could even use it to make a salad dressing."