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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	2			806.9352	0.0	179.5204	4.5333
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
white onion	1		peeled chopped	-	-	-	-
garlic clove	2		peeled minced	806.9352	0.0	179.5204	4.5333
tomato	1		cored chopped	28.29	6.273	1.476	0.24600000000000002
squash blossom	20			806.9352	0.0	179.5204	4.5333
epazote	1	tablespoon		0.256	0.0595	0.0026	0.0042
salt				-	-	-	-
black pepper			ground	-	-	-	-
monterey jack cheese	3/4		grated	806.9352	0.0	179.5204	4.5333
masa harina flour	2	lbs		806.9352	0.0	179.5204	4.5333
vegetable shortening				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.