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. Need onion family guidance? Take a look 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 Locally Grown Guide can point you in the right direction. Then consult this guide for suggestions on how to store your fresh strawberries.
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.
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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.
Recipe adapted from Sprouted Kitchen.