12 Squash or 4-8 zucchini blossoms; depending on size,
; up to 16
4 Corn or what flour tortillas
225 g Mozzarella; (unless Oaxacan
; string cheese is
; available)
2 Green chillies; (optional)
GARNISH
Fresh coriander
GUACAMOLE
1 Ripe avocado
1 Clove garlic; crushed
1 Tbs Freshly squeezed lime or (as a last resort)
; lemon juice, up to
; 2
1 Tbs Olive oil; (optional)
1 Tbs Chopped fresh coriander
Sea salt and freshly ground black pepper
TOMATO AND CORIANDER SALSA
2 Ripe tomatoes; chopped
1 Tbs Chopped onion
1 Clove garlic; crushed
1/2 Chilli; finely chopped, up
; to 1
1 Tbs Freshly chopped coriander up to 2
Freshly squeezed lime juice
Salt and freshly ground black pepper
Sugar


First make the guacamole and the tomato and coriander salsa, cover and keep cool.
Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste.
Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar.
Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked.
There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa.
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