Name: Zucchini-Blossom Quesadillas
Cook time: 1 hr
Total time: 1 hr
Yield: Makes about 14 quesadillas
Ingredients: 3/4 cup chopped white onion; 1 garlic clove, finely chopped; 2 tablespoons vegetable oil; 1 medium tomato, chopped; 6 ounces zucchini blossoms, coarsely chopped (3 cups); 2 cups corn tortilla flour (masa harina; 9 ounces); 1 1/2 cups warm water; 7 ounces Oaxacan string cheese, shredded; Equipment: 2 (6-inch) squares cut from a 1-quarts sealable plastic bag; a tortilla press; a comal (flat metal griddle) or metal pizza pan (not nonstick); Accompaniment: salsa

Zucchini-Blossom QuesadillasRomulo Yanes

Though many of us associate quesadillas with flour tortillas, in Mexico they're often made with uncooked corn tortillas that are folded in half around a filling like a turnover, then cooked on a griddle or fried. Here, we've enclosed delicate zucchini blossoms, tomatoes, onions, and Oaxacan string cheese.

Cooks' note:

Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Recipe notes

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