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1
For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil.
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2
Knead in additional water to thoroughly soak the masa harina but not make it sticky.
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3
Cover and refrigerate at least 2 hours.
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4
For the filling: heat the oil in a skillet over medium heat and saute the chilies and onion until the onion is translucent, about 5 minutes.
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5
Stir in the squash blossoms and saute for 1 minute.
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6
Add 1 cup water and heat to boiling.
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7
Cook, stirring, until the mixture is thick.
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8
Season with salt.
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9
Let cool.
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10
To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough.
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11
Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds.
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12
Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese.
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13
Fold the tortilla over the filling and press the edges together to seal.
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14
Heat 1/4 inch of the oil over medium heat in a skillet and fry the quesadillas, several at a time, for 30 seconds a side, turning several times, until golden brown, adding more oil as necessary.
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15
Drain on paper towels and keep warm.
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16
Serve immediately.
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17
This makes about 24 appetizer-size quesadillas.
