Luxurious Rustic Griddle-Baked Quesadillas

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Rick Bayless


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2 garlic cloves, unpeeled

1 to 2 fresh serrano chiles, stemmed

6 ounces (about 1 packed cup) crumbled Mexican fresh cheese or dry (Italian-style) ricotta

1 teaspoon to 1 tablespoon chopped fresh herb— epazote is traditional in Mexico, but you can use cilantro, thyme, marjoram, basil or parsley

2 ounces thinly sliced dry-aged ham (American country ham, Spanish Serrano ham or prosciutto are all viable options), finely chopped

8 fresh squash blossoms (if you have them)


1 pound (about 2 cups) fresh smooth-ground corn masa for tortillas

OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water

About 1 cup guacamole or salsa (roasted tomatillo salsa is my favorite here)

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