Recipe by NcMysteryShopper
This recipe is originally from El Bodegon de Guillermo in Tijuana. Before the restaurant burned in 1978, it was THE place to go. These quesadillas were reportedly loved by Sammy Davis, Jr.. If sqash blossoms are out of season, use canned squash blossoms—which is what La Fonda Robertos in Tijuana does. VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5. Prep time does not include the time to make fresh tortillas, if you choose this option.
Top Review by davinandkennard
I am blessing you!!! When I lived in Mexico City we would chow on empanadas de flor de calabaza on the same street corner most evenings. This sweet little old lady knew us and made sure we had plenty. This is the filling!!! I know there they used queso fresco. Now I can return to Mexico..... literally... with a smile on my face and empanadas in my tummy. T.J.
- 2 poblano chiles
- 3 tablespoons vegetable oil
- 1 small white onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 medium tomatoes, cored and chopped
- 20 squash blossoms, cleaned (remove pistils)
- 1 tablespoon fresh epazote (optional) or 1 teaspoon dried epazote (optional)
- fresh ground black pepper
- 3⁄4 lb monterey jack cheese, grated
- 2 lbs fresh masa harina flour or 20 small flour tortillas
- lard or vegetable shortening
Directions See How It's Made
- Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
- Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
- If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
- Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
- Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.