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

1. Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces.
2. Lay the tortillas on your work surface.
3. Sprinkle some cheese on half of each tortilla, leaving 1/2-inch border.
4. Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top.
5. Top the purslane with the remaining cheese.
6. Fold the tortillas in half.
7. Heat a medium nonstick skillet over medium heat.
8. Add 2 teaspoons of the butter and melt until the foam just about subsides.
9. 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.
10. Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes.
11. Transfer the tortillas to a cutting board.
12. Wipe out the skillet.
13. Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly.
14. 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)