PREPARATION
Roast onion and garlic in a dry nonstick skillet over medium heat about 10 minutes or until blackened on all sides, turning occasionally. Chop onion and peel and chop garlic. Cook jalapeno pepper over an open flame about 5 minutes or until blackened, turning frequently. Wrap pepper in alumium foil about 5 minutes; peel, seed and chop.
Heat oil in a medium saucepan over medium heat and cook onion, garlic and pepper about 2 minutes, stirring occasionally. Add water, zucchini flowers and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes. Bring to a boil. Reduce heat and simmer about 3 minutes. Remove from heat and stir in cilantro and lime juice. Serve with queso fresco.
