Name: Squash Blossom Quesadillas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 poblano chiles (charred, peeled, seeded and diced); 1 tablespoon unsalted butter; 1 tablespoon safflower or corn oil; 1/4 cup white onion (chopped); 1 teaspoon garlic (finely chopped); 12 ounces fresh squash blossoms (rinsed, dried and chopped (about 8 cups)); 1 teaspoon kosher or sea salt (or to taste); 8 ounces Oaxaca or mozzarella cheese (shredded); 2 cups instant Maseca corn masa flour (if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas); 1 3/4 cups water (for the masa, if making fresh masa tortillas)