Purslane Quesadilla

Ingredients:

• 110 g of purslane
• 4 wheat tortillas, 20 cm each.
• 225g whole milk mozzarella or Oaxaca cheese, coarsely grated
• 8 tsp salsa verde sauce
• 4 tsp butter

Preparation:

1. Tear the purslane into 5-7 cm pieces, separating the small shoots from the main stem; discard the toughest parts.
2. Place the tortillas on a work surface. Sprinkle cheese over half of each tortilla, leaving a 1/2-inch border. Top with a little purslane and 2 teaspoons of salsa verde. Top with the remaining cheese. Fold the tortillas in half.
3. Heat a medium nonstick skillet over medium heat. Add 2 teaspoons of butter and melt until foam begins to subside.
   
   Add 2 tortillas and cook for about 2 minutes, pressing lightly with a spatula a couple of times, until the bottoms are golden brown. Flip and cook for another 2 minutes, until the other side is golden brown and the cheese is melted. Transfer the tortillas to a cutting board.
4. Wipe out the skillet. Repeat with the remaining butter and tortillas; if the tortillas or butter are browning too quickly, reduce the heat slightly.
   
   Using a sharp knife or pizza cutter, cut the quesadilla into slices and serve immediately.