I had to work on the creation of this quesadilla, I wanted something familiar to remind of homemade bread, and at the same time flowers of plants, such as tortillas navels, served as a filling (corn cakes in the center of which the filling from mild cheese and delicate flowers of pumpkin or loroco, – edible grape flowers).
We have replaced these ingredients with a purslane, which gives a similar vegetable taste and crunchy properties, and added a little salsa verde for spiciness. But the taste of nostalgia, unfortunately, does not kill will succeed. Try cooking quesadillas with purslane and you get used to using purslane in cooking, along with arugula and borago. Use Low Mozzarella liquids so that the tortillas are not softened. If possible, take wicker cheese Oaxaca – it melts remarkably. If at hand there is a little cilantro, sprinkle it with cheese along with purslane.
Nutrition value of one serving: (4 total) Calories 343, total fat 2one g., saturated fats g., proteins 16 g., carbohydrates 24 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. purslane
- 4 wheat tortillas 20 cm each.
- 225 gr. whole milk mozzarella or Oaxaca cheese, large grate
- 8 tsp salsa verde sauce
- 4 tsp butter
Recipes with similar ingredients: tortilla, salsa sauce, cheese mozzarella, oaxaca cheese
Recipe preparation:
- Tear the purslane into pieces of 5-7 cm., Separating the small sprouts from the main stem; remove the hardest parts.
- Put tortillas on a work surface. Sprinkle half of each tortilla with cheese, retreating from the edge by 1.3 cm. Add a little purslane and 2 tsp. salsa verde sauce. Add on top the remaining cheese. Fold the tortillas in half.
- Preheat a medium-sized non-stick pan over moderate heat. Add 2 tsp. oil and melt until the foam begins to settle. Add 2 tortillas and cook for about 2 minutes., lightly pressing a couple of times with a spatula until the bottom is browned. Turn over and cook for about 2 minutes. until golden with on the other hand, until the cheese is melted. Put the tortilla on chopping board.
- Dry the pan. Repeat with the remaining butter and tortillas; if the cakes or butter brown too quickly, lightly turn down the fire. With a sharp knife or a pizza knife, cut the quesadilla into slices and serve immediately.
