Authentic home cooking from Mexico, with US measurements. 
Quesadillas with Purslane
The day before yesterday I bought purslane and didn’t use it right away. The thing is, purslane doesn’t last long and it was starting to go bad! I removed all the bad parts (which went to the building’s compost) and made these quesadillas I tried a long time ago in Hidalgo—they’re really delicious.
Quesadillas with Purslane
The day before yesterday I bought purslane and didn’t use it right away. The thing is, purslane doesn’t last long and it was starting to go bad! I removed all the bad parts (which went to the building’s compost) and made these quesadillas I tried a long time ago in Hidalgo—they’re really delicious.
Open in Cookpad AppSteps
- 1
Thoroughly clean and disinfect the purslane. Drain well, but leave a little water on the leaves.
- 2
Heat a skillet or griddle and add the purslane with a little salt. Sauté until wilted, stirring occasionally. Set aside.
- 3
Heat a griddle and, while the tortillas warm up, shred the cheese.
- 4
Divide the cheese and purslane evenly among the 4 tortillas and fold them in half.
- 5
Flip the quesadillas until they are lightly browned and the cheese is melted.
- 6
Serve!
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