Corn zucchini blossom quesadillas

Ingredients

• 8 inch flour tortillas
• 2 cups Oaxaca cheese, grated
• 1 cup fresh corn kernels
• 16-20 zucchini blossoms, stamen removed
• salt and pepper
• 1 tbsp olive oil
• mango salsa (optional)
• mango guacamole (optional)
• 1/2 cup queso fresco (optional)
• 1/2 cup sour cream or crema Mexicana
• 2 tbsps cilantro, chopped
• lime wedges
• 2 Serrano peppers, thinly sliced
• your favorite hot sauce

Instructions

1. 1

   Lay 4 tortillas on a work surface. Spread about 1/2 cup of cheese over each tortilla. Top with 1/4 cup of corn and 4-5 zucchini blossoms.

2. 2

   Season with salt and pepper. Top with the remaining tortillas, pressing down to make a sandwich.

3. 3

   Heat a skillet over medium heat.

4. 4

   Place the quesadilla in the skillet and cook for 3-4 minutes until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed).

5. 5

   Flip the quesadilla over with a spatula and continue cooking for another 2-3 minutes.

6. 6

   Transfer the quesadilla to a plate and repeat with remaining quesadillas.

7. 7

   Cut the quesadillas into quarters and transfer them to a serving platter.

8. 8

   Serve the quesadillas immediately with queso fresco, cilantro, lime wedges, Serrano peppers, hot sauces or mango salsa.