If I seem preoccupied with eating flowers lately, it’s because the farmer’s markets are only just getting into their too beautiful weeks now. This Sunday I found the zucchini blossoms I’d been waiting for since April to try this recipe for Zucchini-Blossom Quesadillas again.
I’d made them for the first time last year with store bought tortillas. I loved the filling but wanted to make them with the uncooked dough called for in the recipe. I made this batch with masa harina, fresh masa that has been dried so that you only add water to form the tortillas. I used this tutorial by Chef Iliana de la Vega who explains how they’re shaped. While I need more practice to achieve perfectly round tortillas, it’s a good beginning to a late blooming summer.
Click here for the complete recipe.