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Cheese Stuffed Squash Blossoms

Mexican.Chef's picture
  Squash blossoms 20
  Cream cheese 3 Ounce, softened (1 Small Package)
  Milk 1 Tablespoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Pepper 1 Dash
  Canned diced green chilies 1 1⁄2 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 2
  Water 1 Tablespoon
  Salad oil 1 Tablespoon

Rinse blossoms with cool water; shake off excess.
Pat dry gently with paper towels.
Trim off stems.
Remove stamens, if necessary, to enlarge cavity before stuffing.
Set aside.
In a bowl, blend cream cheese, milk, Parmesan cheese, pepper, and chiles.
Spoon about 1 teaspoon of the filling into each blossom; twist tips to close.
Roll blossoms in flour to coat lightly; set aside.
Beat eggs and water.
Pour oil to a depth of 1/4 inch into a wide frying pan over medium-high heat.
When oil is hot, use a fork to dip one blossom at a time into egg mixture and place in pan.
Cook 2 or 3 at a time, turning as needed, until golden brown (about 2 minutes total).
Drain on paper towels; keep warm until all are cooked.

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Cheese Stuffed Squash Blossoms Recipe