For the Heirloom Tomato Pico de Gallo:
2 cups heirloom tomatoes, diced
1-2 teaspoons finely chopped jalapeño pepper, optional
1/4 cup chopped red onion
2 Tablespoons chopped cilantro
Juice from half a lime
For the Quesadillas:
4 chipotle tortillas
8 squash blossoms
8 shitake mushrooms, sliced
1 cup cheddar cheese curds
Farmers market ingredients: all
First, make the salsa. Combine all the pico de gallo ingredients in a medium bowl and stir to mix. Set aside.
To make the quesadillas, lay tortillas flat and top each with 2 squash blossoms, 2 mushrooms, and 1/4 cup cheese. Fold tortilla in half and place on a preheated grill or stovetop until tortilla starts to brown, about 4 minutes. Flip over and grill on the second side for an additional 4 minutes, or until tortilla starts to brown. Remove from the heat.
Top each quesadilla with pico de gallo. Serve.
Yield: 4 servings.