Purslane Quesadillas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 343 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 55 milligrams
- Sodium
- 738 milligrams
- Carbohydrates
- 24 grams
- Protein
- 16 grams
- Sugar
- 1 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.