Cervantes Tamales y Gorditas #2

Ingredients

• 12 squash blossoms, stems and stamens removed
• 8 corn tortillas
• 1 1/2 cups shredded Oaxaca or mozzarella cheese
• 1/2 onion, thinly sliced
• 1 jalapeno, sliced
• 1 tbsp oil

Make it

1. Saute onion and jalapeno in oil 4 minutes, add torn blossoms and cook 1 minute until wilted.
2. Fill tortillas with cheese and the blossom mixture and fold.
3. Toast in a dry skillet 2 minutes per side until melted.