Quesadillas de Flor de Calabaza

Ingredients

Instructions

1. 1

   Prepare the filling ingredients: clean the squash blossoms by removing the stamens if needed, then roughly chop them. Thinly slice the onion, chop the epazote, and shred the Oaxacan cheese so everything is ready before cooking.

2. 2

   Heat a large skillet or comal over medium heat. Add the vegetable oil and onion, and cook for 2 minutes until softened but not browned. Add the squash blossoms and salt; cook for 1 to 2 minutes more, just until the blossoms wilt and any excess moisture evaporates. Stir in the epazote, then remove from the heat. Keep the filling fairly dry so the tortillas do not become soggy.

3. 3

   Place the tortillas on the hot dry skillet for about 20 to 30 seconds per side to make them pliable. Work in batches if needed.

4. 4

   Divide the cheese among the tortillas, placing it over one half of each tortilla. Top with the warm squash blossom mixture, then fold the tortillas over to close. Return them to the skillet and cook over medium heat for 1 to 2 minutes per side, pressing lightly with a spatula, until the tortillas are lightly toasted and the cheese is fully melted. If the skillet seems too hot, lower the heat so the tortillas crisp without burning before the cheese melts.

5. 5

   Serve the quesadillas immediately, whole or cut in half, with salsa verde or salsa roja on the side.

Nutrition per serving

Notes

• •If you cannot find Oaxacan cheese, mozzarella is the closest melting substitute, though the flavor will be milder.
• •Do not overcook the squash blossoms; they should stay tender and delicate, not wet or stringy.
• •For a more traditional street-style finish, cook the filled quesadillas on a comal without extra oil after the filling is made.

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