Quesadillas de Jamaica (With Hibiscus Filling) Recipe
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ½ cup finely diced pineapple
  • ½ cup finely diced cucumber
  • ¼ cup finely diced red onion
  • 1 small jalapeño or serrano pepper, seeded and finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¾ teaspoon Kosher salt
  • 1 cup dried hibiscus petals, packed
  • ¼ cup, plus 3 tablespoons vegetable oil, divided
  • ½ large yellow onion, chopped
  • ½ teaspoon Kosher salt
  • 1 cup shredded Queso Oaxaca or mozzarella
  • 4 (9-or 10-inch) flour tortillas
  • 1 avocado, for serving
Directions
  1. 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.
  2. 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.
  3. Scoop the hibiscus out of the water with a sieve and place in a clean bowl.
  4. Bring 2 cups of water to a boil, add the hibiscus, then simmer over medium heat for 2 minutes.
  5. Strain and rinse the hibiscus. Save the liquid for another use.
  6. Roughly chop the hibiscus.
  7. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat.
  8. Add the onions and saute them until they start to brown.
  9. Add the hibiscus and salt.
  10. Saute until the hibiscus turns a deep red color, about 2 minutes, adding a splash of water to deglaze any stuck-on bits.
  11. Transfer the hibiscus filling to a bowl.
  12. Add ¼ cup of Oaxaca or mozzarella over half of each tortilla, leaving a ½-inch border at the edge.
  13. Top each tortilla with ⅓ cup of hibiscus filling.
  14. Fold the tortillas over the filling and press firmly to seal.
  15. Line a baking sheet with paper towels.
  16. Wipe out the skillet then heat ¼ cup oil over medium heat in the now-empty skillet.
  17. 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.
  18. Transfer the quesadillas to the prepared baking sheet. Repeat with the remaining 2 tablespoons of oil and 2 quesadillas.
  19. Cool the quesadillas for at least 3 minutes, then cut into wedges and serve with pineapple salsa and sliced avocado.