The Late Night “Gozladilla”

I don’t know about you but I get a lot of my best dishes from slightly tipsy inspiration….I know my brothers will always make me drink 2 beers before i make them my Southern Fried Chicken, they say it is always better when I am a little more ……liberated!

This dish comes from one of those nights, when there was barely anything left in the house and a girlfriend and I had come home after a few cocktails absolutely ravenous.

It is a cross between a gozleme (with the Silverbeet and Lime) and a quesadilla (with the cheese and tortillas) but all together more delicious!

The Late Night “Gozladilla”

4 Tortillas

1/2 Cup Mozarella

1/2 Cup Tasty Cheese

1 Large Garlic Clove

3 Tablespoons tomato paste

1 Bunch Silverbeet

1 Lime

2 Tablespoons Butter

2 Tablespoons Olive Oil

Dash of Sri Racha Chilli Sauce

Salt and Pepper to taste

Makes 2 Gozladillas

Start by chopping up the whole bunch of silverbeet including the stems and finely chop the garlic.

In a pan put the oil, butter, silver beet and garlic on medium high heat. It will look like a massive amount but will cook down ALOT.

When the mixture is cooked down to half the size add the tomato paste and 1/4 cup of water.

Cook mixture down until the sauce has almost evaporated.

In a griddle pan on medium to high heat put a touch of oil (i use spray oil for better lighter coverage on the griddle) and put down a tortilla. Top this with a mixture of both cheeses then the silver beet mixture. Cover with the second tortilla.

 

When the cheese is melty flip over and cook for a further couple of minutes.

Cut up into triangles and squeeze liberally on top with lime juice.

Better than a late night kebab I think!