Luxurious Rustic Griddle-Baked Quesadillas - Rick Bayless

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)