Squash Blossom Quesadillas

  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)

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