Ingredients

• 2 tablespoons olive oil
• 1/2 white onion, thinly sliced
• 2 garlic cloves, thinly sliced
• Kosher salt
• 4 corn tortillas
• 2 ounces Oaxacan cheese or fresh mozzarella, grated (about 1/2 cup)
• 8 squash blossoms, stems and stamens removed

Instructions

1. Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10–12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
2. Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.