Quail Hill. The Poblano peppers were from the IGA, but I decided to make a suicide mission to the incredibly crowded Citarella's in Bridgehampton for the better corn tortillas. Was it worth the odyssey? I think so. Here is the recipe:
Squash Blossom Quesadillas
Makes 6 small quesadillas
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 poblano peppers, roasted, seeded, peeled, and chopped
24 squash blossoms, washed and dried, stems and stamens removed, coarsely chopped
1/4 cup finely chopped cilantro
Ground black pepper
4 tablespoons unsalted butter
3 cups shredded Monterrey Jack cheese
12 small (4-inch) corn tortillas
1. Heat olive oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add poblanos and cook another minute. Stir in squash blossoms and cook, stirring, until wilted and liquid has evaporated, 5 to 7 minutes. Stir in cilantro and season with salt and pepper. Remove from heat.
2. Sandwich some filling and 1/2 cup grated cheese between 2 tortillas. Repeat with remaining filling, cheese, and tortillas.
3. Heat 1 tablespoon butter in a medium skillet over medium heat. Cook quesadillas one at a time, turning once and adding more butter to pan as necessary, until cheese is melted and tortillas are browned on both sides. Cut into wedges and serve hot from the pan.