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”
1/2 Cup Mozarella
1/2 Cup Tasty Cheese
1 Large Garlic Clove
3 Tablespoons tomato paste
1 Bunch Silverbeet
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!