Squash blossom quesadillas adapted from Diana Kennedy recipes

Ingredients

• 24 squash blossoms, stems and stamens removed.
• 1 poblano pepper
• 3 cloves of garlic, minced
• 1/2 half an onion, diced
• 1 teaspoon of dried epazote (can substitute with 1/4 cup fresh cilantro)
• 3 cups of Oaxacan, Monterrey Jack or Muester cheese, grated
• 12 tortillas (can use either corn or flour)
• 2 tablespoons olive oil
• 6 tablespoons of butter
• salt
• pepper

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