Purslane Quesadillas

  5.0 – 1 reviews  • Mozzarella Recipes
These easy treats are inspired by Central American quesadillas and pupusas, which come filled with creamy, mild cheese and delicate squash blossoms or loroco, a mild edible vine. We subbed purslane, which has a similar vegetal flavor and a bit of crunch, and added a tiny bit of salsa verde for mild heat. Make sure to use low-moisture mozzarella, which doesn’t make the tortilla soggy, or, if you are lucky enough to find it, the string-like Oaxacan cheese, which melts like a dream. If you have some chopped cilantro on hand, sprinkle it over the cheese along with the purslane.
Level: Easy
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings

Ingredients

  1. 4 ounces purslane
  2. Four 8-inch flour tortillas
  3. 8 ounces low-moisture whole milk mozzarella or Oaxacan cheese, coarsely grated
  4. 8 teaspoons prepared salsa verde
  5. 4 teaspoons unsalted butter

Instructions

  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. 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.
  3. 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.
  4. 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.
  5. Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.

Nutrition Facts

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
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

Reviews

Sean Wright
absolutely love it, very good lunch meal and easy/fast to make

 

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