Squash Blossom Quesadillas

Following the ingredients list instructions, assemble all your prepped vegetables and items in one place, near your cooking area.

Heat a 10” frying pan over med high heat for a couple of minutes, add a generous amount of olive oil and heat for about 2 minutes.

Add the onions and cook without disturbing for a few minutes. Season with kosher salt and several grinds of freshly ground black pepper.Continue cooking onions, stirring often for 5 minutes more. Add white wine, cooking about 5 minutes more. Add sliced poblano and stir. Partially cover, reduce heat slightly and continue cooking until onions are a nice deep brown.(about 10 minutes more) Layer the squash blossoms across the cooked onion and poblano mixture, sprinkle with a few pitches of sea salt, and chili flakes if using. Lower heat, partially cover, and cook for about 5 minutes. Turn off heat and keep warm.

Have your tortillas, cheese, and tomato ready.

Have a warm, large oven proof platter near your cooking area.

Heat a 10” skillet over med heat , with a small amount of canola or safflower oil, just enough to slick the skillet. Heat for a minute or two.

Making quesadillas, one at a time, add one flour tortilla to skillet and warm on one side for about 1 1/2 minutes, flip the tortilla. On about 2/3 of the surface of the tortilla, layer in this order, moving quickly: 3 squash blossoms, a spoonful of the onion mixture, and 3-4 nice pinches of the grated cheese.

Carefully fold over working from the open side of the filled tortilla.

Gently move the folded quesadilla around the skillet for about 1-2 minutes more, until the tortilla is turning a golden brown. Move to the warm platter.