8 corn tortillas15 zucchini flowers, washed thoroughly
roasted capsicums1 cup quesillo or mozzarella cheese, shredded
Place a cast-iron frying pan on the stove over medium heat. Add a small splash of oil, and then add as many tortillas to the pan as you can comfortably fit in one layer.
When the tortillas have warmed enough to be pliable, add a tablespoon of your chosen filling to each one, along with a small handful of cheese, a dash of epazote (or coriander), and salt and pepper. Carefully fold the tortillas and pinch the edges together.
Cook the quesadillas, turning once, until they’re golden and crisp. Serve warm with salsa and/or fresh guacamole.
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