Squash Blossom Cheeseadilla

One spring, a dozen or so members of my team and I spent a few days at the Chef’s Garden in Ohio experimenting with the farm’s crazy bounty of plants. We were working on intense projects, trying to capture the essence of each vegetable in new and exciting ways. This dish, however, came about almost as an afterthought: Ruben Garcia, my creative director, grated cheese into a nonstick pan, then started sticking different herbs and leaves and baby vegetables into the cheese as it melted and hardened into crispy shells, and the cheeseadilla was born. This version uses squash blossoms, but you can press all kinds of things into the cheese—herbs, edible flowers, asparagus tips, or strips of raw vegetables.