Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
- 2 (8″) flour tortillas
- 1 cup grated queso oaxaca, a creamy Mexican string cheese
- 5 fresh squash blossoms
- 1 Tbsp. canola oil
- Three-Chile Salsa
- 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.
- 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.