Zucchini flower quesadillas

Your guests will go mad for these Mexican-inspired vegetarian quesadillas.

• 10 baby zucchinis (flowers attached - see note)
• 4 large flour tortillas
• 2 cups (240g) grated Jack cheese (see note)
• 1 teaspoon dried chilli flakes
• 2 tablespoons sunflower oil

1. Step 1

   Thinly slice zucchinis lengthways (a mandoline is ideal). Remove pistil and stamen from flowers and gently tear petals.

2. Step 2

   Cover 2 tortillas with cheese. Scatter with sliced zucchini and half the flowers, then sprinkle with chilli flakes. Top with the remaining tortillas.

3. Step 3

   Heat 1 tablespoon oil in a frypan over medium heat. Cook 1 quesadilla for 2-3 minutes each side until cheese is melted. Repeat with remaining 1 tablespoon oil and quesadilla.

4. Step 4

   Slide quesadillas onto a plate, sprinkle with sea salt, then scatter with remaining zucchini flowers. Slice each into 9 pieces and serve immediately.

Braised lamb tortillas

Baby zucchinis with flowers are from selected greengrocers and farmers' markets. Jack (high-melt) cheese is from gourmet shops or Monterey Mexican Foods, visit: montereyfoods.com.au.