Squash blossoms are a classic filling for quesadillas. I make mine with homemade tortillas from La Palma on 24th st. I mix queso fresco and monterey jack cheeses - the queso fresco adds sweet creaminess and the jack adds gooey meltiness and sharpness. I also add roasted, sliced poblanos for spice and smokiness, pickled red onion for acid and crunch, and epazote (if you're not familiar, epazote is a common Mexican herb that tastes like a cross between mint oregano. It is often cooked with beans because it's said to reduce flatulence). Sauté the quesadillas until brown and crispy on both sides and serve with whatever condiment you like. I love a simple salsa verde made by grilling tomatillos, onion and garlic until soft, then buzzing with cilantro.
Squash blossom quesadillas before the poblano, pickled red onion and epazote. Photo by my sous chef at Good Eggs Tracy Tingle.