Squash Blossom Quesadillas
- 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
- 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 saute the chilies and onion until the onion is translucent, about 5 minutes.
- Stir in the squash blossoms and saute 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.
salt, vegetable oil, vegetable oil, serrano chilies, onion, blossoms, salt, queso fresco, oil
Taken from cooking.nytimes.com/recipes/8998 (may not work)