Traditionally a small sprig of epazote (a Mexican herb) is placed in each quesadilla with the squash blossoms. You can also lay a strip or two of roasted poblano chile in the quesadilla.
Ingredients:
2 tablespoons extra virgin olive oil
1 cup chopped onion
5 cloves of garlic, minced
30 summer squash blossoms
1 teaspoon butter
12 white corn tortillas
8 ounces Oaxaca cheese (a Mexican string cheese) or Monterey jack cheese, sliced
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