Squash Blossom Quesadillas Recipe | Aarón Sánchez | Food Network

Ingredients

• Olive oil, for cooking
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 poblano pepper, roasted, peeled, seeded, and diced
• 10 individual fresh squash blossoms, or 1 (6-ounce) can
• 1/2 cup chicken stock
• 3 sprigs fresh epazote, finely chopped
• Salt and freshly ground black pepper
• 4 (10-inch) flour tortillas
• 1/4 pound queso blanco, grated