Ingredients
- 2 medium poblano chiles
1 tablespoon olive oil- 1 small zucchini cut into 1/2-inch sticks; about 1 1/2 cups
- 1 garlic clove grated
½ teaspoon kosher salt- ⅛ teaspoon freshly ground black pepper
- 20 squash blossoms stamens and stems removed, halved lengthwise
- 12 6-inch corn tortillas
- 6 oz shredded mozzarella about 1 1/2 cups
1 avocado thinly sliced
sour cream for serving- roasted salted pepitas for serving
- chopped cilantro for serving
- lime wedges for serving
Instructions
- Heat the broiler with a rack about 6 inches below it. Put the poblanos on a rimmed baking sheet and broil for 8–10 minutes, turning as needed, until charred all over. Place in a bowl, cover and leave for 10 minutes. Rub away the charred skin, discard stems and seeds, and cut the flesh into 1/4-inch strips.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Cook the zucchini for about 3 minutes, stirring occasionally, until browned. Stir in the poblano strips, garlic, salt, pepper and 1/2 cup of the prepared blossoms. Cook for about 45 seconds, until fragrant and the blossoms begin to wilt.
- Divide the tortillas between two baking sheets and put about 2 tablespoons mozzarella on each. Broil one sheet at a time for 1–2 minutes, until the cheese melts and the tortillas lightly char at the edges.
- Divide the warm vegetables among the tortillas. Add the remaining blossoms, avocado, sour cream, pepitas and cilantro. Serve with lime wedges.
Notes
Use fresh edible squash blossoms prepared as listed; gently rinse away any grit and dry before using.
Watch the tortillas continuously under the broiler.
