Squash Blossom Enchiladas with Roasted Tomatillo Salsa and Golden Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatillos, poblano pepper, 90 g of the white onion, and the garlic cloves on a baking tray. Drizzle with 15 ml olive oil and add a pinch of the salt. Roast for 20 minutes, turning halfway through, until the tomatillos are soft and the poblano has charred spots.

2. 2

   Remove the tray from the oven. Place the poblano in a bowl and cover for 5 minutes so it can steam. Then peel it, remove the seeds if you want less heat, and transfer it to a blender with the roasted tomatillos, roasted onion, peeled garlic, 60 ml water, cumin, oregano, 3 g salt, black pepper, half of the cilantro, and the lime juice. Blend until smooth.

3. 3

   Heat a large skillet over medium heat with the remaining 15 ml olive oil. Add the remaining 90 g white onion and cook for 3 to 4 minutes until softened. Stir in the corn kernels and cook 2 minutes more.

4. 4

   Add the squash blossoms and epazote to the skillet. Cook for 2 to 3 minutes, stirring gently, until the blossoms wilt down. Season with 2 g salt and mix in 60 g Oaxaca cheese. Remove from the heat.

5. 5

   Spread a thin layer of tomatillo sauce over the bottom of a baking dish. If the corn tortillas are cold, warm them for 20 to 30 seconds per side on a griddle or skillet so they become flexible.

6. 6

   Fill each tortilla with a portion of the squash blossom mixture. Roll them up and place them seam-side down in the baking dish. Cover with the remaining sauce and sprinkle the remaining 120 g Oaxaca cheese over the top.

7. 7

   Bake the enchiladas at 200 °C / 400 °F for 10 minutes, or until the cheese is melted and lightly golden.

8. 8

   Serve hot with Mexican crema spooned on top, the remaining chopped cilantro, and the toasted pumpkin seeds. Taste and adjust with the remaining salt if needed.