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1
Grill the chile over very hot coals or in a flame on top of the stove until blackened, about 10 minutes.
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2
Place in a paper bag and let steam for 10 to 15 minutes.
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3
Peel off the charred skin using your fingers or a sharp paring knife.
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4
Remove the seeds and coarsely chop the chile.
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5
Set aside.
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6
Heat 2 tablespoons oil in a large skillet over high heat.
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7
Add the blossoms, zucchini, corn, and peppers.
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8
Lower the heat to medium-high and saute several minutes until the vegetables are soft, then add the chicken stock.
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9
Cook several minutes more over medium-high heat until all the liquid is absorbed.
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10
Let cool to warm.
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11
To assemble the quesadilla, spread 1/2 cup of filling on one half side of a tortilla, keeping the filling within 1/4 inch from the edge.
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12
Sprinkle with some of the cheese.
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13
Fold the other half over to dose.
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14
Lightly brush the folded tortilla with a little oil.
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15
Repeat with remaining tortillas.
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16
Place quesadillas on a lightly oiled grill or grilling rack and cook, covered, over medium heat, about 45 seconds per side, just until the cheese has melted and the tortilla is lightly browned.
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17
To serve, cut each quesadilla into 4 wedges with a sharp knife or pizza cutter.
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18
Accompany with Guacamole and Pico de Gallo or your favorite spicy salsa.
