Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso fresco in larger chunks allows it to soften slightly, but not completely melt into the dish.
How to Make It
Preheat broiler with oven rack in middle of oven. Place poblanos on a baking sheet, and broil, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer poblanos to a medium bowl, and cover tightly with plastic wrap. Let steam 15 minutes. Peel and discard skin from poblanos. Remove and discard stems and seeds. Cut poblanos into 2- x 1/2-inch strips, and set aside.
Heat 3 tablespoons oil in a large skillet over medium-low. Add onion, garlic, and tied epazote stems; cook, stirring often, until onion is just starting to soften, about 4 minutes. Remove and discard epazote stems. Add squash and salt; increase heat to medium. Cover and cook, stirring occasionally, until squash is just tender, 8 to 10 minutes.
Stir in poblano strips, squash blossom pieces, and 1/4 cup loosely packed epazote leaves. (Reserve remaining epazote leaves for another use.) Sprinkle with queso fresco. Cover and cook over medium until cheese is just beginning to soften, about 1 minute.
Transfer mixture to a serving platter. Drizzle with red wine vinegar and remaining 2 tablespoons oil. Season with salt to taste. Serve immediately.
Notes
Epazote can be purchased from Latin markets.