Best 2 Verdolaga Con Queso Recipes
**Verdolaga con Queso: A Culinary Journey Through Mexican Flavors**
Discover the delightful flavors of Mexican cuisine with verdolaga con queso, a traditional dish that captures the essence of simplicity and taste. This vibrant dish features verdolagas, also known as purslane, a succulent plant with a slightly sour flavor, sautéed with aromatic onions and garlic, then simmered in a rich and creamy cheese sauce. The result is a symphony of textures and flavors, with the tender verdolagas and melted cheese creating a harmonious balance. This versatile dish can be served as a main course, a side dish, or as a filling for tacos, burritos, and quesadillas. Explore our collection of verdolaga con queso recipes, each offering unique variations on this classic Mexican dish. From traditional recipes passed down through generations to creative modern interpretations, find the perfect recipe to tantalize your taste buds and transport you to the heart of Mexican culinary heritage.
VERDOLAGA CON QUESO
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M
Provided by Molly53
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil.
- Gently boil for about two minutes or until tender.
- Drain the water and chop the purslane into smaller pieces.
- Return the purslane to the frying pan and shred the jack cheese over it.
- Keep the purslane in the pan just until the cheese melts, taking care not to over-melt the cheese.
Nutrition Facts : Calories 105.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 25.1, Sodium 151.4, Carbohydrate 0.2, Sugar 0.1, Protein 6.9
PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Texas A & M
Provided by Molly53
Categories Greens
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Clean the purslane stems and leaves by rinsing with fresh water.
- Cut into 1" pieces and place in clean jars with lids.
- Add the spices and pour the vinegar over the purslane.
- Keep this in the refrigerator and wait at least two weeks before using.
- Serve as a side dish with omelets and sandwiches.
Nutrition Facts : Calories 216.7, Fat 0.1, Sodium 49.5, Carbohydrate 12.5, Fiber 0.4, Sugar 3.9, Protein 0.7
Tips:
- Choose fresh verdolagas: Look for verdolagas with bright green leaves and no signs of wilting or yellowing.
- Wash verdolagas thoroughly: Rinse the verdolagas under cold water to remove any dirt or debris.
- Blanch verdolagas (optional): Blanching verdolagas helps to remove some of the bitterness and preserve the bright green color. To blanch, bring a large pot of salted water to a boil. Add the verdolagas and cook for 1-2 minutes, or until the leaves are bright green. Immediately transfer the verdolagas to a bowl of ice water to stop the cooking process.
- Use a variety of cheeses: This recipe is a great way to use up leftover cheese. Feel free to experiment with different types of cheeses, such as cheddar, mozzarella, Parmesan, or queso fresco.
- Serve warm: Verdolagas con queso is best served warm. You can reheat it in the microwave or on the stovetop over low heat.
Conclusion:
Verdolagas con queso is a delicious and healthy dish that is perfect for a quick and easy meal. It is a great way to use up leftover cheese and is a good source of vitamins and minerals. The bitterness of the verdolagas is balanced by the creaminess of the cheese, making it a flavorful and satisfying dish.
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