Filling the Squash Blossoms

1)  In a medium sautee pan over medium heat add 1 T of extra virgin olive oil. Sauté the onions with garlic, thyme and epazote. Cook until onions become tender and translucent and garlic is aromatic.
2)  Remove from heat and reserve onion mixture in bowl, cool.
3)  Mix onion mixture with Los Altos Queso Requesón, chives, cilantro, tarragon and egg yolks. Season with salt and pepper to taste.
4)  To fill the squash blossoms, gently pull the leaves of the flower and remove the stamen, then fill with ½ T of filling (~1/3 oz).  To close, gently twist the top of each flower, place on baking sheet and refrigerate for up to 15 minutes to firm up Ricotta. Filling yields about 15 oz and recipe yields 32 to 40 filled squash blossoms depending on size of flowers used.

Making the Batter and Cooking the Stuffed Flowers

1)  For the batter, sift together the flour, salt and cornstarch.
2)  Combine with amber beer and 1 egg.  Batter should be pancake-like in consistency.
3)  In a large deep pan, heat enough oil to a depth of 1 ½ inches to 350-375°F.  Remove filled squash blossom from fridge and dip in batter and carefully into hot oil. Cook until golden on both sides about 3 minutes.
4)  Remove with slotted spoon onto paper towel, season with salt and serve immediately.
5)  Serve with salsa or creamy Cotija Dressing (recipe below).

Cotija Dressing

1)  To make the dressing, smash to a pulp the garlic cloves using the back of a chef’s knife and toss into a medium bowl.
2)  Add the Los Altos Jocoque, Los Altos Queso Cotija Molido, lemon juice, sherry vinegar, Dijon mustard, and olive oil; mix.