Carefully tear away the flower petals only of the squash blossoms and place them in a bowl with ice water. Discard stems and remove stamen from center of the blossoms inside.
Shred your cheese and have the salsas handy. Prepare the corn tortilla masa and let sit covered for 10 minutes.
Preheat a comal or griddle pan to medium heat for 3-4 minutes. Remove clean blossoms from water and pat dry with paper towels.
When ready roll out 8 equal size masa balls, keep them covered with plastic to keep them from drying out. These tortillas are purposely larger and thicker than a regular corn tortilla.
When ready, press masa ball in a large lined tortilla press. I suggest an 7 inch thick tortilla is ideal for the quesadillas.
Remove from plastic and place on hot cooking surface. After about 20 seconds the tortilla should release easily. Carefully flip it over. After about 25 seconds, flip tortilla again. It should begin to inflate.
Add cheese to one side. Add 4 squash blossom petals and your choice of salsa. With the help of a metal spatula, fold the empty side over to form a taco shape or quesadilla.
If using salsa macha, it will eventually release some oil onto the comal and crisp up your quesadillas. If using other salsa, you can leave the quesadilla as is or drizzle on some oil to crisp up the tortilla. If you prefer the more rustic quesadillas, don't add any extra oil. Let quesadillas crisp up slightly.