-12 squash blossoms
-6 corn tortillas (preferably 6-inch)
-1 1/2 c. coarsely shredded pepper Jack cheese
-1 T. cilantro leaves, chopped
-Freshly ground black pepper, to taste
Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens. Take note that the blossoms are quite delicate, so by all means resist the urge to wash them.
Warm a cast-iron skillet or other heavy pan over medium heat. Place a tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften.
Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula.
Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted.
Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm. Enjoy!