Recipe Archives->Mexican->Verdolago Con Queso

VERDOLAGO CON QUESO

1 quart purslane including stems
1/2 cup Monterey Jack cheese, shredded

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. Be careful not to over-melt the cheese. Serve warm. Serves
2.

Printable version: verdolago-con-queso.txt.