Squash Blossoms with Green Chiles and Cheese

• 1 green chile, oil-roasted, peeled, cored, and seeded (page 153)
• 1 poblano chile, oil-roasted, peeled, cored, and seeded (page 153)
• 18 squash blossoms
• 2 tablespoons corn or other vegetable oil
• 1 white onion, cut into 1/4-inch dice
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 3/4 pound yellow squash, halved lengthwise and sliced crosswise into 1/4-inch-thick half-moons
• 1 yellow (or other color) tomato, cut into 1/4-inch dice
• 2 tablespoons finely chopped fresh epazote (page 158)
• 2 tablespoons finely chopped fresh marjoram
• 1 tablespoon finely chopped fresh basil
• 1 jalapeno chile, stemmed and minced
• 1 serrano chile, stemmed and minced
• 2 cups grated queso Oaxaca (about 8 ounces), page 151
• 12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving
• Garnish: Chopped fresh basil or cilantro leaves

1. Cut the prepared green and poblano chiles into 1/4-inch-thick strips (rajas); set aside.
2. Remove the stamens and pistils from the squash blossoms.
3. Trim off any stems and cut into 1/2-inch julienne (matchsticks); reserve.
4. Cut the blossoms in 1/2-inch julienne (matchsticks) and reserve.
5. In a large, heavy skillet, heat the oil over medium-high heat; add the onion and saute until translucent, about 3 minutes.
6. Add the garlic and salt and saute for 30 seconds (dont let the garlic color or burn).
7. Add the squash and julienned squash-blossom stems (if any), decrease the heat to medium, and cook, stirring occasionally, until the squash begins to soften, about 4 minutes.
8. Add the tomato, epazote, marjoram, basil, and the prepared green, poblano, jalapeno, and serrano chiles, stirring to mix all the ingredients well.
9. Cook on medium heat for 2 minutes, stirring in the julienned squash blossoms during the last 30 seconds of cooking.
10. Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
11. To serve, lay the tortillas side by side, open face and overlapping on a platter.
12. Divide the filling equally between the tortillas, top with salsa, and sprinkle with basil.
13. Grab, fold, and eat right away.
14. Or build your own taco: lay a tortilla, open face, in one hand.
15. Spoon on some filling, top with salsa and basil, fold, and eat right away.

green chile, poblano chile, blossoms, corn, white onion, garlic, kosher salt, yellow squash, yellow, fresh epazote, fresh marjoram, fresh basil, jalapeno chile, serrano chile, corn tortillas, fresh basil

Taken from www.epicurious.com/recipes/food/views/squash-blossoms-with-green-chiles-and-cheese-393949 (may not work)