Directions:
- Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
- Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
- If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
- Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
- Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.82 Kcal (841 kJ) | ||
| Calories from fat | 89.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 18.92mg | 6% | |
| Sodium | 114.59mg | 5% | |
| Potassium | 43.65mg | 1% | |
| Total Carbs | 21.17g | 7% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 181.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 215.97 Kcal (904 kJ) | ||
| Calories from fat | 95.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 15% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 6% | |
| Sodium | 123.23mg | 5% | |
| Potassium | 46.94mg | 1% | |
| Total Carbs | 22.76g | 7% | |
| Sugars | 0.67g | 2% | |
| Dietary Fiber | 2.25g | 8% | |
| Protein | 7.7g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 194.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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