1poundshredded queso Chihuahua,or other melty cheese
1sprigepazote,or cilantro
1/2poundsquash blossoms, roughly chopped
Chopped chiles pequin(optional)
Instructions
Heat a comal, griddle, flat top or large cast iron pan over a large burner. If you are doing flour tortillas you want medium-high. If you are doing corn you want high heat. Corn tortillas are best around 500°F, where flour is better around 400°F.
Lay down a little shredded cheese on one side of a tortilla, then some chopped squash blossoms, and a few epazote leaves. Top with a little more cheese. Fold over carefully and press the quesadilla down on the hot comal with a spatula until the cheese melts and holds it together. Let this sear a few minutes, then flip and repeat. You want the cheese a little browned on the edges. Repeat with the remaining tortillas.
Notes
When buying or making tortillas, you want them larger than those for street tacos. When I make the flour ones, I measure out about 40 grams per tortilla.
Keys to Success
Epazote really adds a lot to this, so use it if you can find it. It'll be in many Latin markets. No huge deal if you need to skip it though.
Chop the stem ends off the squash blossoms and they will lay flatter in the tortillas. If I have lots and lots of them, I only use the yellow part.