(courtesy of Noel Trevino of Reno. Serves 2)
1 teaspoon light oil
6 squash blossoms, cleaned, with stamens and stems removed
2 flour tortillas
⅔ cup Oaxaca cheese (mozzarella can be substituted), divided
¼ cup crumbled queso fresco, divided
1 tablespoon green onions, thinly sliced
Optional: 1 jalapeño or Fresno pepper, sliced and seeds removed
On a comal or in nonstick skillet, heat ½ teaspoon of oil. Place 1 tortilla on cooking surface and scatter ½ of the Oaxacan cheese and about ½ of the queso fresco evenly over ½ of the tortilla. Add some of the peppers (if using) and sliced green onions, then lay 3 squash blossoms in a row over cheeses. This makes up the filling of 1 quesadilla. Fold the other ½ of the tortilla over the top of the filling, then cook over medium heat until tortilla is golden on the bottom and the cheese is melted, about 2 to 3 minutes per side (be careful not to burn the tortilla). Repeat with the other tortilla and remaining ingredients. Slice into diagonal pieces and garnish with lime wedges and your favorite green salsa. Serve immediately.
