- 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 oz 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
- To Prepare Filling:
Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
- Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.
- If Using Fresh Corn Masa:
Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
- Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
- In a deep and large skillet, add enough oil so that it’s at least Â¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.
- If Using Store-Bought Tortillas:
If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.