Heirloom Corn Quesadua Recipe

Remove stems and seeds from dried chilies. Toast chilies in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; let soak 10 minutes to soften. Drain and pat dry.

In the same skillet, toast peanuts and pumpkin seeds over medium heat until golden and fragrant, about 3–4 minutes. Remove and set aside.

Add the whole garlic cloves to the skillet and cook in a little of the neutral oil until blistered and lightly browned, about 2 minutes. Remove and let cool slightly.

In a blender or food processor combine softened chilies, toasted peanuts, pumpkin seeds, blistered garlic, smoked paprika, apple cider vinegar, salt, and 2 tablespoons of the neutral oil. Pulse to a coarse paste. With motor running, slowly drizzle remaining oil to emulsify until thick but spoonable. Adjust salt or vinegar to taste. Set aside at room temperature.

Gently rinse squash blossoms and pat dry. Remove and discard any tough stems and the inner pistils if present.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes.

Add minced garlic and diced jalapeño; cook 30–45 seconds until aromatic.

Add chopped huitlacoche to the skillet and cook, stirring, 2–3 minutes to warm through and develop flavor. Season with ground cumin, black pepper and 1/2 tsp salt.

Fold in the squash blossoms and cook gently 1–2 minutes until they just wilt — they should remain tender and not soggy. Remove from heat; stir in chopped cilantro and lime juice. Taste and adjust seasoning. Keep warm.

Warm a large skillet or griddle over medium heat. Lightly brush one side of each tortilla with melted butter (or oil).

Place one tortilla buttered-side down on the skillet. Sprinkle a thin, even layer (about 3/4 cup) of shredded queso Oaxaca over half the tortilla, leaving a small border.

Spoon about 2–3 tablespoons of the squash blossom and huitlacoche filling over the cheese layer, spreading evenly. Add a small drizzle (about 1 teaspoon) of salsa macha over the filling for a spicy nutty note — you can omit or reduce to taste.

Top the filling with another 3/4 cup shredded queso Oaxaca, then fold the tortilla in half to form a half-moon quesadilla. Press gently with a spatula to compact.

Cook 2–3 minutes per side, flipping carefully, until tortillas are golden-brown and cheese is melted. If quesadilla browns too quickly before cheese melts, reduce heat to low and cover skillet briefly 1–2 minutes to help melting.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 2–3 wedges. Repeat with remaining tortillas and filling. Use remaining salsa macha as condiment while assembling subsequent quesadillas.

Arrange quesadilla wedges on a platter. Spoon additional salsa macha over or alongside each portion.

Garnish with crumbled queso fresco or extra shredded Oaxaca, a sprinkle of microgreens or chopped cilantro, pickled red onion if using, and lime wedges for squeezing.

Serve immediately while hot and melty.