"I love hibiscus tea, but this is another way to enjoy the petals and their health benefits." Le Moing found a flavorful and unique way to use dried hibiscus petals in quesadillas.
"It's a special dish and a little adventurous. So if you're into experimenting and trying new things, this one is for you. It also looks beautiful with the color..." The vibrant purple filling is sure to fascinate anyone.
"The tang and floral notes are subtle. The texture of the petals is chewy like meat or mushrooms." This culinary exploration provides an exciting alternative texture and taste.
"I would refrain from adding any extra fillings into the quesadilla because you really want the hibiscus to shine and not get masked by other vegetables or proteins." Simple is best in this case.
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