Orange Scented Squash Blossom Quesadillas

Ingredients

• 2 tablespoon canola oil 
• 1 leaves cilantro as garnish 
• 1 clove garlic & minced peeled
• 0.5 pound monterey jack cheese or grated thinly sliced
• 1 teaspoon orange zest 
• 2 teaspoon oregano leaves fresh minced
• 4 servings sea salt salt as needed
• 4 servings tomatillo salsa served along side green

Equipment

• frying pan
• grill pan

Directions

1. Tear the squash blossoms into 2 or 3 pieces each.
2. Heat the oil in a large skillet set over medium-low heat.
3. Add the onion, garlic and oregano, saute until the onion is soft, but not yet colored, about 10 minutes.
4. Add the squash blossoms along with a pinch of salt. Cook about 1 minute more, just until the blossoms begin to wilt.
5. Remove from heat and stir in the orange zest.
6. Heat a second large skillet or grill pan over medium-high heat.
7. Lay the tortillas out in front of you. Top each of 4 tortillas with ¼ of the cheese and ¼ of the squash blossom mixture.
8. Lay 1 of each of the remaining tortillas on top of the squash blossom lined tortillas. Carefully move them to the hot skillet and cook them one at a time (or more at once if using a griddle) until well-browned on the bottom. Flip the quesadilla over and continue to cook until the cheese is melted and the other side is brown. Repeat if necessary with the remaining quesadillas.
9. Serve the quesadillas hot with the avocado, salsa and cilantro on the side to garnish as desired.