Quesadillas with Guacamole:
Recipe for "Oaxaca-style Mushroom and Cheese Quesadillas" from Pati's Mexican Table. I like the way that these quesadillas are assembled by spreading the filling in the center and folding them in half. I bought Oaxaca cheese for these quesadillas since I was hoping that this cheese would be noticeably different then the cheeses which are commonly used for quesadillas in the United States (e.g. Monterey Jack); however the difference is subtle. I don't know where to find epazote leaves, so I left this optional ingredient out. I used corn tortillas.
The dip is "Guacamole Taquero (Taco-Shop Guacamole)" from Saveur, which uses avocados and tomatillos. I think this sauce is only okay; I prefer chunkier guacamole. I removed the seeds and the white pith from the Serrano and I used much less Serrano (only 1 in total in both sauces) then recommended since William doesn't like very spicy foods. I also ground up too much tomatillos in my blender, so I also served the quesadillas with a second sauce which is exactly the same except is has no avocado. About half the tomatillos went into the guacamole and half went became the tomatillo sauce.
I made this since I was trying to use up 3 avocados and a lot of corn tortillas which were left over from our recent camping trip. The guacamole taquero recipe only uses 1 avocado. Since many of the regular chunky guacamole recipes use multiple avocados, I tripled the guacamole taquero recipe. This made more sauce then we can eat before it goes bad; I suggest only making the quantity suggested in the recipe (1 avocado).
I wasn't able to find squash blossoms in the farmer's market the next day; if I had, then I would have reused the leftover cheese and corn tortillas to make Squash Blossom Quesadillas.