Purslane Quesadillas

  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)

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