Purslane Quesadillas

1. 1

   Tear the purslane into 2- or 3-inch pieces, stripping the little shoots from the main stems; discard the woodiest pieces.

2. 2

   Lay the tortillas on your work surface.

3. 3

   Sprinkle some cheese on half of each tortilla, leaving 1/2-inch border.

4. 4

   Put some purslane on top of the cheese, and drizzle about 2 teaspoons of the salsa verde on top.

5. 5

   Top the purslane with the remaining cheese.

6. 6

   Fold the tortillas in half.

7. 7

   Heat a medium nonstick skillet over medium heat.

8. 8

   Add 2 teaspoons of the butter and melt until the foam just about subsides.

9. 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. 10

    Flip, and cook until the second side is brown and the cheese is melted, about 2 more minutes.

11. 11

    Transfer the tortillas to a cutting board.

12. 12

    Wipe out the skillet.

13. 13

    Repeat with the remaining butter and tortillas, lowering the heat a bit if the butter or tortilla browns too quickly.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.