Yields 8 portions
- 2 lb/907 g fresh white masa
- 16 fresh squash blossoms, torn into large pieces
- 1 lb/454 Oaxacan string cheese (see note)
- 16 fresh epazote leaves
- Kosher salt, to taste
- 1 cup/237 mL salsa of your choice
- In a medium bowl, knead the masa with 1 tbsp/30 mL of warm water at a time until a smooth dough forms. It should feel like toy modeling dough and be slightly warm. Divide the dough into 16 pieces, form into balls, and cover with a damp towel.
- Using a tortilla press lined with plastic wrap, press each piece dough. Press lightly, turn 180°, and then press again to form a thin tortilla.
- Carefully remove the tortillas from the plastic and transfer to a hot comal over medium-high heat. Cook just until the tortilla begins to cook, about 10 seconds.
- While the tortillas are still warm, top each tortilla with the pieces of 1 squash blossom, 1 oz/28 g cheese, and an epazote leaf. Fold the tortilla over the filling to form a half moon and seal the edges with wet fingertips.
- Return the quesadillas to the comal and cook until cooked through and lightly browned, about 3 minutes on each side.Serve immediately with a salsa of your choice.
If a good quality Oaxacan string cheese is unavailable, drain fresh cow’s milk mozzarella. Season with salt, to taste, and let it dry, uncovered, in the refrigerator for 12 hours.