Luxurious Rustic Griddle-Baked Quesadillas

Name: Luxurious Rustic Griddle-Baked Quesadillas
Ingredients: 2 garlic cloves, unpeeled; 1 to 2 fresh serrano chiles, stemmed; 6 ounces (about 1 packed cup) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese or dry (Italian-style) ricotta; 1 teaspoon to 1 tablespoon chopped fresh herb—epazote is traditional in Mexico, but you can use cilantro, thyme, marjoram, basil or parsley; 2 ounces thinly sliced dry-aged ham (American country ham, Spanish Serrano ham or prosciutto are all viable options), finely chopped; 8 fresh squash blossoms (if you have them); Salt; 1 pound (about 2 cups) fresh smooth-ground corn masa for tortillas OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water; About 1 cup guacamole or salsa (roasted tomatillo salsa is my favorite here)

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Recipe from Season 7, Mexico—One Plate at a Time INGREDIENTS - 2 garlic cloves, unpeeled - 1 to 2 fresh serrano chiles, stemmed - 6 ounces (about 1 packed cup)

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Cooking tools:

Molcajete
Tortilla press
Food processor
Griddle
Plastic wrap
Skillet
Oven
Baking sheet
Chef's knife
Cutting board
Mixing bowl
Spoon
Spatula
Measuring spoon
Measuring cup

Ingredients

2 garlic cloves, unpeeled
1 to 2 fresh serrano chiles, stemmed
6 ounces (about 1 packed cup) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese or dry (Italian-style) ricotta
1 teaspoon to 1 tablespoon chopped fresh herb—epazote is traditional in Mexico, but you can use cilantro, thyme, marjoram, basil or parsley
2 ounces thinly sliced dry-aged ham (American country ham, Spanish Serrano ham or prosciutto are all viable options), finely chopped
8 fresh squash blossoms (if you have them)
Salt
1 pound (about 2 cups) fresh smooth-ground corn masa for tortillas OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
About 1 cup guacamole or salsa (roasted tomatillo salsa is my favorite here)