Squash Atole with Squash Flower Quesadillas – Ranch Breakfast

Steps

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1. 1
   Heat 2 liters of milk in a pot, add cinnamon stick, and warm the milk to infuse the cinnamon flavor. Reserve 1 liter of milk for blending later.
   ▶ ≈0:51
2. 2
   Blend the pre-cooked squash (seeds removed) in a blender until smooth.
   ▶ ≈1:15
3. 3
   Combine the blended squash, 4 squash slices, 4 tablespoons of cornmeal, 4 tablespoons of sugar in the reserved milk, then pour the mixture into the hot milk.
   ▶ ≈1:53
4. 4
   Stir the atole constantly until it thickens, stirring to prevent sticking and burning. Once thick and fragrant, remove from heat.
   ▶ ≈2:35
5. 5
   While the atole cooks, finely dice the tomatoes, serrano chile, and onion in a rough salsa-style chop.
   ▶ ≈3:08
6. 6
   Heat a skillet with the diced vegetables, add salt, and cook in the squash flowers until they are tender and the flavors are combined.
   ▶ ≈3:48
7. 7
   Prepare masa from corn flour by kneading it into a dough. Form small balls and press flat on a hot comal (griddle) to cook the tortillas.
   ▶ ≈4:49
8. 8
   Place Oaxaca cheese and the cooked squash flower mixture on each tortilla, fold, and cook both sides on the comal until the cheese melts.
   ▶ ≈5:03
9. 9
   Serve the warm squash atole in a bowl alongside the hot cheese and squash flower quesadillas, enjoying them together.
   ▶ ≈5:50