While in Oaxaca during El Dia De Los Muertos, I was thrilled to discover the most common street food was a quesadilla made with squash blossoms and Oaxacan string cheese.  Here in California they sell this very same cheese, but the tortillas are another matter. 

The quesadillas are made right there on a comal, which is a large pan set over charcoals.  The tortilla is put on the then slowly toasted.  This is a super idea for summer veggie gardens that are overrun with zucchini and want some other ideas for these prolific plants. 

The squash blossoms and fresh cilantro sit in a pot of water waiting to be used.  The blue pot on the right is another Oaxacan delicacy, black mole.  Mole is an ancient food dating back to Aztec times that is so complex it's never made from scratch. Even in Oaxaca they sell it concentrated into bags and jars to be mixed with oil and heated.

Step one is to lay the fresh wilted blossoms on a warm tortilla in a large frying pan or flat pancake grill.

Step two, cover the blossoms with string cheese - mozarella will do if you can't get the Mexican type.

Step 3  Fold the tortilla in half, lower the heat and let it cook evenly on both sides until the cheese is fully melted.  Those sitting on the cool edges of the comal are waiting to be sold so there's no problem with heating them for a long time.

Then serve with black mole sauce or any other type of mole you can find in the Mexican section of your grocery store.