Strawberries and leeks? Yes, that’s right. An unlikely pairing perhaps, but one that totally works. I am more than a little amped to stockpile fresh strawberries and use them in new and interesting ways, like this.
Strawberries are one of the first fruits of the season in VT and young, tender leeks should start hitting the market. If you can’t find leeks just yet, try any other mild onion. Scallions or chives could work well here.
Find out which farms offer pick your own strawberries. It’s a good opportunity to get out there and enjoy a sunny day. Our Valley Food & Farm Guide can point you in the right direction.
You’ll want to slice, wash and then chop your leeks. While making these for high school students a couple weeks ago, I was shocked that almost none of them could describe a leek! Though I wonder if I could at that age, either…
Then saute them down until they’re soft and slightly browned. Meanwhile, start slicing the strawberries.
Get your cheese, cilantro and black pepper ready to go. Making a quesadilla is kind of like making a stir fry – you want everything ready to get in the pan at about the same time.
Side note: I recommend sticking with a quick melting, gooey cheese like mozzarella. I tried goat cheese and found it hardly melted down. I then tried cheddar and there wasn’t that beautiful binding quality either.
Lightly coat a skillet with olive oil, heat the pan to high heat, then add, in this order: one tortilla, the cheese, the cooked leeks, the strawberries, the cilantro, pepper and second tortilla. Cook about 3 minutes. Flip with a large spatula and cook the other side another 3 minutes or so, until the tortilla is nicely browned and the cheese is melted.
Combine with a salad and you’ve got yourself a quick dinner.
- 1 leek, light green and white portion only
- A handful of rinsed and hulled strawberries
- 4 corn tortillas
- 1/2 cup Mozzarella cheese
- Cilantro, chopped
- Black pepper, to taste
- Slice your leek in half lengthwise. Thoroughly rinse the layers then thinly slice into small pieces.
- Saute the leek in a little olive oil over medium heat. Cook until soft and slightly browned.
- While the leeks cook, slice the strawberries.
- Get all of the ingredients ready to go.
- Heat a clean pan with just a slight coating oil. Then add the ingredients in this order: tortilla, cheese, cooked leeks, strawberries, cilantro, pepper and second tortilla.
- Cook the first side for 3 minutes. Flip with a large spatula and cook the second side for another 3 minutes. The tortillas should be nicely browned and cheese completely melted.
- Repeat with remaining ingredients.
Recipe adapted from Sprouted Kitchen.