Squash Blossom Quesadilla

Ingredients

4-6 squash blossoms, stems and stamens removed, chopped
4 roasted red peppers, drained and chopped
2 ears of corn, roasted, cut off the cob
4 tablespoons cilantro, chopped
1-2 cups Monterrey Jack cheese, grated
8 flour tortillas
Salt and pepper to taste
Tomatillo Salsa
1/2 pound tomatillos, husked, rinsed, and quartered 
1/2 - 1 jalapeño pepper, chopped (depending on how much heat you want)
1 clove garlic, peeled and chopped 
1/2 cup packed cilantro leaves 
1/2 teaspoon salt, or more to taste,
squeeze of fresh lime juice

Instructions

Mix together all ingredients together seasoning with salt and pepper, to taste.

Heat a grill pan or griddle, add 1 Tb. butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).

Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling.

Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.

Repeat for the remainder of the filling and tortillas.

For the Tomatillo Salsa

Place all ingredients in a blender or food processor and pulse to combine. Blend on low speed until a coarse puree is formed.

Pour into a bowl, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.