Yuzu Juniper Thyme Mexican Squash Blossom Quesadilla Serves 1-2 Chef Aarón Sánchez

Ingredients for Yuzu Juniper Thyme Mexican Squash Blossom Quesadilla:
• oil, for cooking
• 1 cup green onions, cut into strips
• 1 clove garlic, minced (optional)
• freshly ground black pepper
• 2 cups diced Mexican squash
• 1 sprig of thyme
• 3 cups cactus paddles, washed, trimmed, diced
• 1 Anaheim pepper, roasted, peeled, seeded, and cut into strips
• 1 poblano pepper, roasted, peeled, seeded, and cut into strips
• 3 sprigs fresh epazote, chopped
• 3 oz. The Perfect Purée Yuzu Juniper Thyme Syrup
• 8 corn tortillas
• 2 cup oaxaca cheese, shredded
• 1 hoja santa leaf
• salt

Method for Yuzu Juniper Thyme Mexican Squash Blossom Quesadilla:
1. Roast Anaheim and poblano peppers and set aside.
2. Dice Mexican squash and cactus paddles and set aside.
3. Add a little oil to a large sauté pan and set between low and medium heat.
4. Cut green onions into strips and add to pan.
5. Periodically toss skillet to mix ingredients throughout cooking process.
6. Season pan with salt and pepper.
7. Add diced Mexican squash to pan.
8. Hold thyme sprig over the pan and run your index finger and thumb across the sprig to pull off the leaves and drop them into the pan.
9. Cut open Anaheim and poblano peppers and remove seeds. Cut into strips and add to pan.
10. Chop fresh epazote and add to pan.
11. Drizzle about 3 oz. Yuzu Juniper Thyme Syrup into pan. Allow to caramelize on pan contents.
12. Lay 2 tortillas on a flat surface. Add a layer of oaxaca cheese on one side.
13. Cut hoja santa leaf into a smaller piece that will fit on top of oaxaca layer.
14. Layer some of the pan contents onto the hoja santa leaf.
15. Top with other corn tortilla.
16. Add oil to a smaller skillet and cook quesadilla on each side until golden brown on both sides and cheese has melted.
17. Remove from heat and cut into quarters.
18. Repeat to assemble and heat 3 more quesadillas.
19. Optionally garnish with salsa verde, salsa roja, and/or pickled onions.