Serves: 8
Total Calories: 82

5 ounces (about 25) large squash blossoms
1 tablespoon olive oil
1/2 cup chopped white onion
1 clove garlic (large), finely chopped
2 medium tomatoes, peeled and finely chopped
1 , serrano chile kimmy, , finely chopped with seeds
1 tablespoon , chopped fresh epazote, leaves
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
1/3 cup crumbled cotija or mild feta cheese
8 (6- to 7-inch) corn tortillas
vegetable oil for frying

1. To prepare the blossoms, cut off the stems and remove the green petals at the base of the flowers. Pinch off the stamen from inside the blossoms. Rinse gently and shake off excess water. Cut crosswise about 1/2-inch thick. Set aside.

2. In a large nonstick skillet, heat the olive oil over medium heat and cook the onion and garlic, stirring, until the onion is tender, about 4 minutes. Add the tomatoes, serrano, epazote, oregano, and salt. Cook, partially covered, until the blossoms cook down and juices are reduced, 6 to 8 minutes. Remove the pan from the heat. Cool 5 minutes and stir in the cheese.

3. To assemble, heat the tortillas, 1 at a time, in a hot dry skillet until pliable. Put about 3 teaspoons filling on half of the tortilla and fold over. Put on a plate and repeat with the remaining tortillas. In the same skillet, heat vegetable oil to a depth of about 1/4 inch. Fry the quesadillas, 2 at a time, until golden on both sides. Drain on paper towels and serve while still hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 82
Calories from Fat: 28

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