Squash Blossoms with Green Chiles and Cheese

Name: Squash Blossoms with Green Chiles and Cheese
Yield: makes 12 tacos
Ingredients: 1 green chile, oil-roasted, peeled, cored, and seeded (page 153); 1 poblano chile, oil-roasted, peeled, cored, and seeded (page 153); 18 squash blossoms; 2 tablespoons corn or other vegetable oil; 1 white onion, cut into 1/4-inch dice; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 3/4 pound yellow squash, halved lengthwise and sliced crosswise into 1/4-inch-thick half-moons; 1 yellow (or other color) tomato, cut into 1/4-inch dice; 2 tablespoons finely chopped fresh epazote (page 158); 2 tablespoons finely chopped fresh marjoram; 1 tablespoon finely chopped fresh basil; 1 jalapeño chile, stemmed and minced; 1 serrano chile, stemmed and minced; 2 cups grated queso Oaxaca (about 8 ounces), page 151; 12 (5 1/2-inch) soft white or yellow corn tortillas (page 13), for serving; Garnish: Chopped fresh basil or cilantro leaves

January 26, 2012

These tacos are a great way to enjoy the harvest from your late summer garden. The delicate orange-and-yellow flowers of squash plants are a prized treat through out Mexico and the southwestern United States. Squash blossoms are an ideal partner to the green chiles grown in Hatch, New Mexico, widely available in the Southwest during late summer and early fall (see Sources, page 167). If you can’t find New Mexico green chiles, you can use Anaheims, their slightly less robust California counterpart, found in produce markets throughout the country. I like to serve these tacos with a cold, citrusy beverage—margaritas for the adults and limeade for the kids. The tartness of the limes beautifully complements the warm, buttery cheese that oozes out of the taco with each bite.

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