Potato Quesadillas

Name: Potato Quesadillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Central & South America, Peru
Ingredients: 1 cup mashed potatoes (without added milk and butter); 1 cup tomatillo salsa, divided; 1/4 cup thinly sliced green onions; 2 flour tortillas (10 inches); 1 cup shredded cheddar cheese; 2 tablespoons butter, softened; 1/2 cup sour cream

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: 4 servings.

I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. —Marina Castle-Kelley, Canyon Country, California

Ingredients

1 cup mashed potatoes (without added milk and butter)
1 cup tomatillo salsa, divided
1/4 cup thinly sliced green onions
2 flour tortillas (10 inches)
1 cup shredded cheddar cheese
2 tablespoons butter, softened
1/2 cup sour cream

Directions

1. In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and the green onion. Top half of each tortilla with half the potato mixture; sprinkle each with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas.
2. In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut each into 4 wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts

2 wedges: 394 calories, 24g fat (14g saturated fat), 64mg cholesterol, 877mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 11g protein.

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