Squash Blossom Filling For Quesadillas

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2 tablespoons light olive oil

1 cup diced mild red onion

2 poblano chiles, charred, peeled, seeded and cut into strips

6 epazote leaves (optional but good)

3 smoked garlic cloves (found in farmers' markets), minced; or 1 fresh garlic clove, minced

10 squash blossoms, cleaned and cut into slivers

1/2 teaspoon sea salt

1/4 cup small cubes of white melting cheese (such as Monterey Jack or white cheddar)

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