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

1. For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil.
2. Knead in additional water to thoroughly soak the masa harina but not make it sticky.
3. Cover and refrigerate at least 2 hours.
4. 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.
5. Stir in the squash blossoms and saute for 1 minute.
6. Add 1 cup water and heat to boiling.
7. Cook, stirring, until the mixture is thick.
8. Season with salt.
9. Let cool.
10. To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough.
11. Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds.
12. Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese.
13. Fold the tortilla over the filling and press the edges together to seal.
14. 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.
15. Drain on paper towels and keep warm.
16. Serve immediately.
17. 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)