Dandelion Quesadilla

• 2 Dandelion leaf clusters cleaned thoroughly and chopped
• 1 Dandelion root, cleaned thoroughly and finely chopped, sautéed
• 2 tsp hemp oil or olive oil
• 4 cloves garlic minced and sautéed
• 1 shallot finely sliced and sautéed
• 1 cup shredded mozzarella cheese
• Rock salt/peppercorn to taste
• 2-3 Dandelion flowers, petals separated, to taste
• Two medium or large tortillas

Prepare all components and layer appropriately on a tortilla and covering with the second. Heat in a frying pan until cheese is melted and sear for crunchy tortilla. Alternatively, bake in oven at 200-250°F until desired consistency. Cut into triangles and serve with choice of dip, creamy dip or homemade jam recommended.

Created for the Tezos Bake Sale in collaboration with Zir0h’s Bakery and raising funds for the TEIA FOUNTAIN. An event created by @Transparent_Art, part of his “What The F*ck Gameshow Is This?” Season 1.