Purslane Quesadillas
- 4 ounces purslane
- Four 8-inch flour tortillas
- 8 ounces low-moisture whole milk mozzarella or Oaxacan cheese, coarsely grated
- 8 teaspoons prepared salsa verde
- 4 teaspoons unsalted butter
- Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces.
- Lay the tortillas on your work surface.
- Sprinkle some cheese on half of each tortilla, leaving 1/2-inch border.
- Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top.
- Top the purslane with the remaining cheese.
- Fold the tortillas in half.
- Heat a medium nonstick skillet over medium heat.
- Add 2 teaspoons of the butter and melt until the foam just about subsides.
- Put in 2 of the tortillas and cook, pressing lightly with a spatula once or twice, until the underside is golden brown, about 2 minutes.
- Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes.
- Transfer the tortillas to a cutting board.
- Wipe out the skillet.
- Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly.
- Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.
purslane, flour tortillas, milk, verde, unsalted butter
Taken from www.foodnetwork.com/recipes/food-network-kitchens/purslane-quesadillas.html (may not work)