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1
Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
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2
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
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3
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes.
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4
Remove from heat and cool filling completely.
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5
Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough.
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6
Knead dough in bowl with heel of your hand 1 to 2 minutes.
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7
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls.
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8
Transfer balls as formed to a plastic-wraplined tray and cover with more plastic wrap.
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9
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press.
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10
Put a ball of dough in tortilla press and top with second square of plastic.
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11
Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round.
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12
If press doesnt flatten evenly, rotate tortilla 180 degrees and gently flatten again.
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13
(Alternatively, use rolling pin to flatten dough between squares of plastic.)
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14
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
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15
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal.
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16
Gently peel off plastic, then transfer quesadilla to another plastic-wraplined tray and cover with a second sheet of plastic wrap.
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17
Repeat with remaining dough, making about 20 quesadillas of each filling.
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18
Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes.
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19
Transfer with a slotted spoon to paper towels to drain and return oil to 375F before adding next batch.
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20
Serve quesadillas immediately.
