Squash Blossom Quesadillas

Ingredients

For the tortillas:

• 1 pound masa harina (a corn flour)
• 1 teaspoon salt
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    412 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 7 grams protein; 394 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.