Quesadillas de Flor de Calabaza — Squash blossom and Oaxacan cheese

Prepare the squash blossoms: remove the stems and the pistil/stamens inside. Roughly tear or chop the blossoms into large pieces.

Heat oil in a small skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the squash blossoms and a pinch of salt. Sauté for 2 minutes until wilted and any liquid has evaporated. Remove from heat.

Mix the masa with salt (and a little warm water if it is too stiff to press without cracking). Divide into 6 balls of about 50 g each.

Press each masa ball between two sheets of plastic to about 15 cm diameter and 3 mm thick. Do not press too thin or the quesadilla will tear when you fold it.

Heat a dry comal over medium-high heat until very hot. Place a pressed masa disc on the comal and cook for 60 seconds until the edges begin to dry and the bottom is lightly spotted.

Flip the masa disc. Working quickly on the cooked side, spread a spoonful of squash blossoms on one half and a small amount of shredded quesillo over the blossoms. Fold the unloaded half over the filling.

Press flat with a spatula and cook for 60–90 seconds per side until the quesadilla is cooked through, lightly charred in spots, and the cheese is melted. Serve immediately with salsa verde.