1 hot pepper
3 cloves of garlic, minced
1/4 half an onion, diced
1/8 cup fresh cilantro
1 1/2 cups of Monterrey Jack or Muester cheese, grated
Tortillas (can use either corn or flour)
1 tablespoons olive oil
3 tablespoons of butter
Salt and pepper to taste.
Put the pepper under the broiler for about five minutes, turning once until it blackens. Let it sit for about 20 minutes. After this time has passed, peel it (skin should shred off easily), remove stem and seeds and dice.
Roughly chop squash blossoms
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced pepper and cook for about 10 minutes or until onions are clear.
Add garlic, cilantro, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated.
Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes three quesadillas.