Zucchini Blossom Quesadillas The flavor of zucchini blossoms, a traditional filling for quesadillas in Mexico, is much more complex than that of the zucchini itself. And the fragile flowers need only be cooked briefly to release their intense flavor. If you are not a gardener, you can find blossoms at the farmers market or Mexican and Italian markets during the summer. Cut in wedges, these unique quesadillas are excellent as a starter for a summer barbeque or cocktail party. Serves 6 5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeños, stemmed, seeded, and finely diced 1 pound zucchini or other squash blossoms, roughly chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups grated Mexican manchego or Monterey Jack cheese 1 cup grated panela cheese 1/2 cup grated añejo cheese 6 flour tortillas or large corn tortillas Melt 3 tablespoons of the butter in a medium skillet over medium heat. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat the oven to 350 degrees F. In a bowl, combine the 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and arrange one portion over half of each tortilla. Divide the zucchini mixture into 6 portions and sprinkle evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the remaining 2 tablespoons butter. Place a dry griddle or cast-iron skillet over medium-high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.