Squash Blossom Quesadillas
Ingredients
- Olive oil, for cooking
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 poblano pepper, roasted, peeled, seeded, and diced
- 10 individual fresh squash blossoms, or 1 (6-ounce) can
- 1/2 cup chicken stock
- 3 sprigs fresh epazote, finely chopped
- Salt and freshly ground black pepper
- 4 (10-inch) flour tortillas
- 1/4 pound queso blanco, grated
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