Potato & Cheese Quesadilla

Main/Side Dishes

Ingredients

Ingredient	Amount
4 cups / 1000 ml	Mashed Potatoes
4 cups / 1000 ml	Baby Spinach
1/2 cup / 125 ml	Light Sour Cream
1/4 cup / 50 ml	Cilantro Leaves
1	Jalapeno Pepper
2 tsp / 10 ml	Extra Virgin Olive Oil
1	Fajita Kit
1 stalk	Green Onion
1 cup / 250 ml	Cheddar & Part Skim Mozzarella Shedded Cheese
2 cups / 500 ml	Portaballo Mushrooms, sliced thin

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.

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

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