1 cup grated queso oaxaca,
a creamy Mexican string cheese
5 fresh squash blossoms
1 tbsp. canola oil
1. Top one flour tortilla with 1⁄2 cup grated cheese. Trim squash blossoms and remove and discard their stamens. Arrange squash blossoms over the cheese, overlapping them slightly. Top with the remaining 1⁄2 cup chesse and tortilla.
2. Heat canola oil in a medium skillet over medium-high heat. Cook quesadilla, flipping once, until cheese is melted and quesadilla is golden brown on both sides, 4–5 minutes in all. Transfer to a plate, cut into quarters, and serve immediately, with salsa, if you like.