SQUASH BLOSSOM QUESADILLAS

Squash Blossom Quesadillas image

Provided by William Norwich

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

1 pound masa harina (a corn flour)
1 teaspoon salt
1/4 cup vegetable oil or melted lard
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

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 30 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams