Squash Blossom Quesadillas
For the tortillas:
1 pound masa harina (a corn flour)
1 teaspoon salt
1/4 cup vegetable oil or melted lard
For the filling:
2 tablespoons vegetable oil
3 serrano chilies, seeded and finely chopped
1 medium onion, finely chopped
5 cups squash blossoms, stems removed and discarded, blossoms chopped
Salt to taste
2 cups shredded queso fresco, Monterey Jack or cheddar cheese (optional)
Corn oil or lard for frying
-
For the tortillas: combine the masa harina and salt in a bowl and stir in
1 1/4 cups water and oil. Knead in additional water to thoroughly soak the
masa harina but not make it sticky. Cover and refrigerate at least 2 hours. -
For the filling: heat the oil in a skillet over medium heat and sauté the
chilies and onion until the onion is translucent, about 5 minutes. Stir in
the squash blossoms and sauté for 1 minute. Add 1 cup water and heat to
boiling. Cook, stirring, until the mixture is thick. Season with salt. Let
cool. -
To shape the quesadillas, knead the dough in a bowl with enough water to
reach a pliable, but not wet or sticky, dough. Remove the dough in 2
tablespoonful amounts and press between 2 sheets of waxed paper to form
4-inch rounds. Spoon a dollop of the filling onto the center of each round
and top with a pinch of cheese. Fold the tortilla over the filling and press
the edges together to seal. -
Heat 1/4 inch of the oil over medium heat in a skillet and fry the
quesadillas, several at a time, for 30 seconds a side, turning several
times, until golden brown, adding more oil as necessary. Drain on paper
towels and keep warm. Serve immediately. This makes about 24 appetizer-size quesadillas.
YIELD 6 servings