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Squash Blossoms and Poblano Quesdillas with Epazote
By Chef Aaron Sanchez


Olive Oil for cooking
1 medium Organic Yellow Onion diced
1 clove Organic Garlic minced
1 Poblano Pepper roasted peeled seeded and diced
10 Squash Blossoms
1/2 cup Chicken Stock
3 sprigs Dried Epazote finely chopped
Salt and Fresh Ground Black Pepper
4 Flour Tortillas (10 inches)
1/4 pound Queso Blanco grated


Heat a large sauté pan with a little oil and sauté the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent.

Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted.

Season with salt and pepper, and set aside to cool. To compose the quesadilla lay the 2 of the tortillas on a flat surface.

Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese.

Cover with the other tortilla, place on heated griddle on nonstick sauté pan with a little oil, and cook for 3 minutes on each side.

When nice and golden brown on each side and cheese has melted, remove and cut into quarters.