This is a simple dish that is filled with Mexican yumminess. It's based on a recipe from My Mexico.
It's built in layers:
12 quartered corn tortillas (a bit dry, and you can fry them a bit, but don't make them crunchy)
2.5 cups cooked squash flowers
1/2 pound queso fresco (or chedder, or jack, or whatever you have), sliced or crumbled
7 poblanos' worth of rajas with 1.5 cups crema and salt to taste
You'll need at least two pounds of uncleaned squash flowers- this take a lot of them. I had 13 bunches that had 12 flowers in them and I could have used another bunch or two. Take of the stems, rinse, and coarsely chop the flowers. Mince half of a small onion and fry it in a bit of oil, then add 2 cloves of minced garlic and cook for another minute. Add the squash flowers and saute for about 10 minutes till they're tender and there's no liquid. Add a little salt to taste.
Preheat the oven to 175/350. In a 9x13 dish, spread 1/3 of the poblanos in the bottom, then top with 1/4 of the tortillas. Put on half the squash flowers, then 1/3 of the cheese. Then do 1/3 of the remaining tortillas, then 1/2 of the remaining poblanos, then 1/2 the remaining tortillas, the rest of the flowers, 1/2 of the remaining cheese, the rest of the tortillas, the rest of the poblanos, and the rest of the cheese.
Bake for 45 minutes and let it sit 10 minutes before serving.