Chile Habanero, Red Onion and Avocado.


1 cup oaxaca cheese, cut into small cubes
1 cup cream cheese
1/2 cups bacon, cut into small cubes and fried
2 tablespoons red onion
1 pinch of salt
1 pinch of pepper
2 bunches of pumpkin blossom, clean
2 eggs
1 cup of breading
plenty of cooking spray
1 avocado, for dressing
1/4 cups fresh cilantro, for dressing
1 habanero pepper, roasted for dressing
1/4 cups sour cream, for dressing
1 tablespoon lemon juice, for dressing


For the filling, in a bowl mix the Oaxaca cheese with the cream cheese, the bacon, the red onion, season with salt and pepper and reserve.

Place the filling in a plastic bag and cut one edge.

On a table, fill the pumpkin flowers with the previous preparation, close well and reserve.

Bread the flowers by submerging them in egg and passing them through the breading machine, repeat the process until all the flowers are breaded.

Heat a skillet over medium heat with the oil and cook the squash blossoms until they are crispy and golden. Drain on absorbent paper.

Blend all the dressing ingredients until smooth, season to your liking with salt and pepper and set aside.

Serve the squash blossoms hot with the dressing. Enjoy.