It's the time of year when gorgeous summer squash blossoms start popping up at local farmers markets. If you haven't tried them before its totally time to jump on the bandwagon. They taste like zucchini and yellow summer squash only more delicate. I love them on thin crust pizzas with fresh mozzarella, chili flakes, & dried oregano or stuffed inside cheesy quesadillas with caramelized onions and spicy salsa verde.
My newest favorite is a play on chile rellenos minus the egg batter and deep-frying - you simply stuff the squash blossoms with cheese and fresh cilantro and bake at 400 degrees until golden and melty and then top with warm rojo or mole sauce. I used homemade ricotta but you could use a more classic relleno cheese like monterey jack or asadero. It is the perfect summer side dish for Mexican night at our house which is usually at least 2 days a week - my husband would eat only Mexican if I let him.