Pour about a tablespoon of olive oil in a large skillet and place over medium high heat. Once the oil is warmed, add the onion, garlic, and poblano pepper and sauté until the onion is tender, about 5 minutes.

Add the squash blossoms and chicken stock. Add the cilantro and cook for about 5 minutes, or until the blossoms wilt. Season to taste with salt and pepper. Remove from the skillet and set aside.

Lay 2 tortillas on a platter and sprinkle with cheese. Spread ½ the blossom filling over the cheese and cover with another tortilla.

Add a little olive oil to the skillet. Once it is warmed, place one tortilla in the skillet. Cook until golden on each side. Remove from the skillet and cut into triangles. Repeat with the remaining tortilla.