Squash blossom quesadillas (Quesadillas de flor de calabaza)

The Squash Blossom is an interesting ingredient from Mexico, and in Mexico the main traditional recipes to experience the subtle taste of squash blossoms are quesadillas, tacos and the soup; so here is an easy recipe to make the quesadillas, starting with raw corn masa. This recipe will yield 10 quesadillas approximately.

Recipe for the Quesadillas de flor de calabaza

* 1 lb. squash blossom flower
* 1/2 lb. corn masa dough, prepared just before starting this recipe
* 1 poblano chile
* 2 ripe red tomatoes, peeled and chopped
* 1/2 onion, finely chopped
* 2 tablespoons vegetable oil
* 1 cup Queso Fresco, crumbled
* 1 sprig epazote, minced
* Salt and pepper


1) Prepare the squash blossoms, cutting out their green stems, wash and chop coarsely. Prepare the poblano chile, dice and discard its seeds.

2) Pour the oil in a saucepan with the chopped chili, onion, epazote, tomatoes and salt. Cover the pan and simmer, without water. It should be cooked through with no liquid. Lastly, add the squash blossoms. Remove from heat then add the crumbled cheese, reserve for next step.

3) Flatten the corn masa dough into small tortillas with a tortilla press.

4) Fill them with the previously made preparation, fold them, press the edges together and fry them on the comal, or If you prefer you can fry them in oil. Serve immediately when they start to brown.

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