Ingredients
- 6 squash blossoms
- ½ cup cotija cheese Crumbled
- 4 oz cream cheese
- 1 jalapeno peppers Dice fine (remove seeds for mild flavor)
- ¼ cup bacon crumbles Fry 1/2 lb bacon until crispy and then crumble.
- ¼ cup cilantro Finely chopped
- 2 tsp lime juice
- 1 eggs Beaten
- 2/3 cup bread crumbs Panko style
Recipe Description
These Stuffed Squash Blossom Poppers with my Charred Tomatillo Salsa give a Mexican flavor a traditional Italian appetizer. Serve it with my Charred corn with grilled summer vegetables salad for lunch. I love squash blossoms stuffed with ricotta cheese and served with a marinara sauce the Italian way. But, in this recipe, I decided it would be fun to give these stuffed squash blossoms a new-spicy-perspective! I also use yellow squash, acorn, butternut, pumpkin and gourd blossoms for stuffing.
Recipe Directions
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To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
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Fry the bacon until crispy, then drain well and crumble.
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Mix together all the ingredients except the squash blossoms.
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Stuff each squash blossom with about 2 Tbsp of the mixture.
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Dip each stuffed blossom in the egg and then roll in the panko breadcrumbs until coated.
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Pan fry in oil until golden brown
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Serve with my Charred Tomatillo Salsa.
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Want a healthier version? Spritz with a little oil and fry in an air-fryer.
