By Perre Coleman Magness, The Runaway Spoon
Makes 5 quesadillas
For the salsa
1/2 cup diced onion
1 cup finely diced summer squash, divided (about 1 large squash)
1 plum tomato
1-inch 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
4 ounces Oaxaca cheese, shredded into strings, or mozzarella
5 small flour or white corn tortillas
For the salsa
1. 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.
2. Pour the oil into a large skillet and add the remaining diced squash. Sauté over medium high heat for about 3 minutes, until the squash is slightly softened. Add the purée from the blender and cook for a further 3-5 minutes, until the salsa is thickened and any excess liquid has evaporated. Salt to taste. Set aside to cool.
For the quesadillas
1. 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 minutes. 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.
2. 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 seconds 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.
3. 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.
4. Serve immediately with the squash salsa.
