Yields 12-14 quesadillas:
12 to 14 blue corn tortillas 6"
1 tablespoon vegetable oil
1 finely chopped onion
1-2 cloves of garlic (to taste), finely chopped
1 jar of 315g zucchini blossoms, drained
1 teaspoon dry epazote
1 teaspoon dry tarragon
1 pinch of salt
Pepper to taste
250g grated Oaxaca cheese (can be substituted with grated mozzarella)
Salsa Puya or a salsa of your choice
1. drain and coarsely chop the zucchini blossoms.
2. Heat the oil in a pan, add the chopped onions and garlic and sauté. Add the zucchini blossoms and cook for about 5 minutes.
3. Season with salt, epazote, tarragon and pepper and simmer for a few minutes. Add the diced jalapeños to taste and sauté briefly. Set aside.
4. Heat a flat pan or comal and heat a blue corn tortilla on it, turning several times until soft. Tip: If the tortillas feel too dry, spray them with a little water on both sides before placing them in the hot pan.
5. Now fill with Oaxaca cheese and the prepared zucchini blossoms, fold in the middle and close. Heat turning constantly, until the cheese is melted. Proceed likewise with the rest of the tortillas.
6. Finally, arrange the quesadillas on plates, open and garnish with the Salsa Puya.
7. the zucchini blossom quesadillas are ready!
