• 4 oz. Cacique Queso Quesadilla, shredded
  • Olive oil, for cooking
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 poblano pepper, roasted, peeled, seeded, and diced
  • 10 individual fresh squash blossoms, or 2 cups of sliced zucchini
  • ½ cup chicken stock
  • 3 sprigs fresh epazote, or cilantro, finely chopped
  • Salt and freshly ground black pepper
  • 4 (10-inch) flour tortillas
  1. 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.
  2. Add the epazote or cilantro, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper and set aside to cool.
  3. To compose the quesadilla, lay 2 of the tortillas on a flat surface.  Distribute the cheese equally on both tortillas. Then, spread ½ 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.