Purslane Quesadilla
We replaced these ingredients with purslane, which imparts a similar vegetal flavor and crunch, and added a touch of salsa verde for a hint of spiciness. Unfortunately, the nostalgia can't be beat. Try making a quesadilla with purslane, and you'll get used to using purslane in cooking, just like arugula and borage. Use low-liquid mozzarella to prevent the tortillas from becoming soggy. If possible, use Oaxaca braided cheese—it melts beautifully. If you have some cilantro on hand, sprinkle it over the cheese and purslane.
Complexity: easily
Servings: 4
Calories 343, total fat 21 G., saturated fats G., proteins 16 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
This quesadilla took some work to create; I wanted something familiar, reminiscent of homemade bread, and at the same time, the filling was made from plant flowers, such as pupusas (corn tortillas with a center filled with mild cheese and delicate pumpkin flowers or loroco, edible grape flowers).
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of purslane
- 4 wheat tortillas, 20 cm each.
- 225g whole milk mozzarella or Oaxaca cheese, coarsely grated
- 8 tsp salsa verde sauce
- 4 tsp butter
We recommend
Cooking the dish according to the recipe:
- Tear the purslane into 5-7 cm pieces, separating the small shoots from the main stem; discard the toughest parts.
- Place the tortillas on a work surface. Sprinkle cheese over half of each tortilla, leaving a 1/2-inch border. Top with a little purslane and 2 teaspoons of salsa verde. Top with the remaining cheese. Fold the tortillas in half.
- Heat a medium nonstick skillet over medium heat. Add 2 teaspoons of butter and melt until foam begins to subside.
Add 2 tortillas and cook for about 2 minutes, pressing lightly with a spatula a couple of times, until the bottoms are golden brown. Flip and cook for another 2 minutes, until the other side is golden brown and the cheese is melted. Transfer the tortillas to a cutting board. - Wipe out the skillet. Repeat with the remaining butter and tortillas; if the tortillas or butter are browning too quickly, reduce the heat slightly.
Using a sharp knife or pizza cutter, cut the quesadilla into slices and serve immediately.
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