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Main/Side Dishes
Potato & Cheese Quesadilla
WP Griffin Recipe
August 2015
MONTHLY WINNER 

Potato & Cheese Quesadilla

1Fajita Kit1
1Jalapeno Pepper1
4 cupsBaby Spinach1000 ml
1/4 cupCilantro Leaves50 ml
1 stalkGreen Onion1 stalk
1/2 cupLight Sour Cream125 ml
4 cupsMashed Potatoes1000 ml
2 tspExtra Virgin Olive Oil10 ml
2 cupsPortaballo Mushrooms, sliced thin500 ml
1 cupCheddar & Part Skim Mozzarella Shedded Cheese250 ml




Directions
Preheat oven to 350F. In large non-stick skittet, heat 1 tsp olive oil over medium heat. Add spinach and cook, turning often, until wilted, about 2 minutes. Tranfer spinach to a plate and drain off any liquid. Set aside.

Reduce heat to low, add mashed potatoes and 2 tsp spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 minutes. Remove from heat and stir in spinach.

Place 4 tortillas from fajita kit on a baking sheet and divide potato mixture evenly overtop, spreading to edges, then top each with 1/4 cup of cheese, at this time you can add your portaballo mushrooms if using and place another tortilla on top. Brush tops with remaining oil. Bake until cheese is melted and tortillas are golden brown, about 15 minutes. To serve, evenly divide green onions, jalapenos, cilantro, sour cream and salsa from fajita kit overtop, or on the side.



This potato recipe is brought to you courtesy of Irene Graham.

 
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