My first experience with squash blossoms was years ago in Mexico. I was so intrigued by these flowers (flores de calabaza) that I ate them everyday. Squash blossoms are a summer delicacy now in season at your farmers market. The season for them is short, so pick some up and enjoy them! They are perfect for a quesadilla. I recommend mixing them with Mexican cheese, onion, corn and fresh corn tortillas. Be warned, they are highly addictive. It's very important to work with squash blossoms after they are plucked because they will become less supple over time (and quickly). If quesadillas aren't your thing, you stuff the blossoms with your favorite cheese and fry them.
6-8 fresh squash blossoms, stems and stamen removed
8 corn tortillas
1/2 onion, diced
1 ear of corn, husked and kernels removed
1/2 shredded queso Chihuahua or Oaxaca ( I love V&V Supremo brand)
1 tablespoon of olive oil
Kosher salt and fresh ground pepper to taste
Heat olive oil in a sauté pan over medium heat. Add the onions and corn and cook for about 3 minutes. Add the blossoms and saute for about another couple minutes. Prepare some tortillas on the comal with some queso and flor de calabaza mixture. Serve immediately and enjoy!