Ingredients with Measurements:
- 2 cups chopped purslane
- 1 cup shredded cheese (cheddar, Monterey jack, or a mix)
- 4 flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
a. Heat the skillet over medium heat.
b. Add 1 tablespoon of olive oil to the skillet.
c. Place one tortilla in the skillet and sprinkle half of the cheese on top.
d. Add half of the chopped purslane on top of the cheese.
e. Sprinkle the remaining cheese on top of the purslane.
f. Top with another tortilla.
g. Cook for 2-3 minutes or until the cheese starts to melt and the bottom tortilla is golden brown.
h. Carefully flip the quesadilla over with the spatula and cook for another 2-3 minutes or until the cheese is melted and the other side is golden brown.
i. Repeat steps c-h with the remaining tortillas, cheese, and purslane.
j. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Total fat: 18g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 490mg
Total carbohydrates: 22g
Dietary fiber: 2g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Purslane can be substituted with spinach or kale.
- Any type of shredded cheese can be used.
Variations:
- Add cooked chicken or beef for a meatier version.
- Add sliced jalapenos for a spicy kick.
- Add diced tomatoes or onions for extra flavor.
Tips and tricks:
- Use a non-stick skillet for easier flipping.
- Don't overstuff the quesadilla to prevent it from falling apart.
- Use a lid to cover the skillet while cooking to help melt the cheese faster.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the quesadillas on a colorful plate with a side of salsa and guacamole.
Garnishes:
Garnish with chopped fresh cilantro or green onions.
Pairings:
Pair with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to help it melt faster.
- If the tortilla is burning, reduce the heat and cook for a shorter time.
Food safety advice:
- Make sure to wash the purslane thoroughly before using.
- Store any leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are typically made with tortillas and cheese.
Flavor profiles:
The purslane adds a slightly tangy and lemony flavor to the quesadilla, while the cheese provides a creamy and salty taste.
Serving suggestions:
Serve the quesadillas as an appetizer or a main course.
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Region: Mexican