1 tablespoon freshly squeezed lime juice
5 tablespoons unsalted butter
1/2 cup finely diced red onion
2 jalapeños, stemmed, seeded and finely diced
1 cup thinly sliced zucchini or roughly torn squash blossoms
1 teaspoon sea salt
1/2 teaspoon organic black pepper
1 1/2 cups grated Mexican manchego or Monterey Jack cheese
1 cup grated panela cheese (can substitute ricotta or mild feta)
1/2 cup grated cotija or añejo cheese (can substitute a salty, hard cheese like parmesan)
6 flour tortillas (8 to 10 inches)
Salsa, for serving
1. Squeeze excess moisture out of crab meat and toss with lime juice. Set aside.
2. Melt 3 tablespoons of the butter in a medium skillet over medium heat. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini or squash blossoms, salt and pepper.
3. Reduce the heat to low and cook, stirring frequently, until the zucchini or squash blossoms have just turned soft, about 5 to 7 minutes more. Toss with crab mixture. Taste and adjust seasonings as necessary.
4. Preheat the oven to 350 degrees F.
5. Combine the three cheeses in a bowl. Lay the tortillas out on a counter.
6. Divide the cheese mixture into 6 portions and arrange one portion over half of each tortilla.
7. Divide the crab and zucchini mixture into 6 portions and sprinkle evenly over the cheese.
8. Fold over each tortilla to enclose the filling.
9. Melt the remaining 2 tablespoons butter. Place a cast-iron griddle or skillet over medium-high heat.
10. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the uncoated side with butter and flip over. Cook until the other side is golden and transfer to a baking sheet.
11. When all the quesadillas are browned, transfer the baking sheet to the oven and bake 10 minutes, or until the cheese begins to ooze.