Squash Blossom, Poblano And Cheese Quesadillas

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Washington Post


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2 large poblano chili peppers

1 tablespoon unsalted butter

1 tablespoon safflower or corn oil

1/2 small white onion, chopped (about 1/4 cup)

1 medium clove garlic, finely chopped (about 1 teaspoon)

12 ounces (about 8 cups) fresh squash blossoms, rinsed, dried and chopped

1 teaspoon kosher or sea salt, or more to taste

4 ounces Oaxaca cheese, grated (about 4 ounces; may substitute part-skim mozzarella)

2 cups instant corn masa flour, as Maseca, plus 1 1/4 cup water (may substitute 12 store-bought 6-inch corn tortillas)

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