5 tablespoons unsalted butter (divided)
1/2 cup finely diced red onion
1 chile de agua or 2 jalapenos (stemmed, seeded, and finely chopped)
1 pound zucchini or other squash blossoms (roughly chopped)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups grated Manchego or Monterey Jack cheese
1 cup grated panela cheese (dry curd cottage cheese or dry ricotta)
1/2 cup grated anejo, parmesan, or romano cheese
6 flour tortillas or large corn tortillas