Mix together 2 tbsp flour with a pinch of salt and 1tsp dried oregano in a shallow dish. Whisk in some water, a little at a time, till you have a loose batter.  Coat 12 courgette flowers in the batter and fry in rapeseed/canola oil till crisp. Remove from the pan and slice. Set aside.

In a dry frying pan set on a medium-dry heat place a corn tortilla. Spread on 1tsp chipotle paste, then add a sprinkling of grated mild cheese, 1tbs salsa, some slices of courgette flowers, another sprinkling of cheese and then place another corn tortilla on top and press down with a wide spatula. Once nicely golden, flip over and grill the other side. 

Remove from the pan, cut into four wedges and then repeat (should make around 4 quesadillas.

Serve with salsa and sour cream.