Squash-Blossom Quesadillas

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2 poblano chiles

3 tbsp. vegetable oil

1 small white onion, peeled and chopped

2 cloves garlic, peeled and minced

1 medium tomato, cored and chopped

20 squash blossoms, cleaned (remove pistils) and chopped

1 tbsp. fresh or 1 tsp. dried epazote (optional)

Salt and freshly ground black pepper

1 lb. monterey jack cheese, grated

2 lbs. fresh masa

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