5 tablespoons unsalted butter
1/2 cup finely diced red onion
2 jalapeno chiles, stemmed, seeded and finely diced
10 squash blossoms, roughly chopped
1 cup thinly sliced summer squash
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 cups grated Manchego or Monterey Jack cheese
1 cup grated Panela cheese
1 1/2 cups Anejo, Parmesan or Romano cheese
6 flour Tortillas

In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the sliced squash and blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat oven to 350 degrees. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla.
Divide the squash mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden , about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.