Ingredients
For the salsa
- 1/2 cup diced onion
- 1 cup finely diced summer squash, divided (about 1 large squash)
- 1 plum tomato
- 2,5 cm piece of jalapeno pepper, seeds removed
- 2 tablespoons cilantro leaves
- 1 clove garlic
- 2 squash blossoms
- Juice of half a lime
- Salt
For the quesadillas
- 20 squash blossoms
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 120 gr. Oaxaca cheese, shredded into strings, or mozzarella
- 5 small flour or white corn tortillas
Method
Salsa
- Place the onion, 1/2 cup of the squash, the tomato, pepper, cilantro, lime juice, garlic, and squash blossoms in a blender and blend until you have a chunky purée.
- Pour the oil into a large skillet and add the remaining diced squash.
- Sauté over medium high heat for about 3′, until the squash is slightly softened.
- Add the purée from the blender and cook for a further 3 – 5′, until the salsa is thickened and any excess liquid has evaporated.
- Salt to taste.
- Set aside to cool.
Quesadillas
- Pull any hard stems and spike leaves off the blossoms and pull the stamen out of the center.
- Shred the blossoms into narrow strands, using your fingers or scissors.
- Pour the olive oil into a skillet and ad the onions.
- Sauté over medium heat until the onions are soft and translucent, but do not brown, about 8′.
- Reserve a handful of the shredded squash blossoms, and then add the rest to the onions in the pan.
- Cook, stirring constantly, until the blossoms are soft and wilted.
- Take the filling off the heat.
- Lay the tortillas on the counter, if you use white corn tortillas, wrap them in a wet paper towel and zap them in the microwave for 15″ to soften.
- Layer about an ounce of cheese and a good dollop of the squash blossom filling over on each.
- Sprinkle a few of the remaining strands of squash blossom over each, then fold in half.
- Heat a skillet to high heat and cook the quesadillas two at a time until the cheese is melted and each side is golden brown.
- Serve immediately with the squash salsa.