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
Instructions
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