Potato & Cheese Quesadilla
Prep Time
Serves
Cooking Mode
Ingredients
2 tsp olive oil, divided
4 cups baby spinach
4 cups mashed potatoes
1 Fajita Kit
1 cup Cheddar & Part Skim Mozzarella Shredded Cheeses
1 green onion, thinly sliced
½ jalapeño pepper, thinly sliced
¼ cup cilantro leaves
½ cup light sour cream
Ingredients
2 tsp olive oil, divided
4 cups baby spinach
4 cups mashed potatoes
1 Fajita Kit
1 cup Cheddar & Part Skim Mozzarella Shredded Cheeses
1 green onion, thinly sliced
½ jalapeño pepper, thinly sliced
¼ cup cilantro leaves
½ cup light sour cream
Directions
1Preheat oven to 350°F (180°C). In large non-stick skillet, heat 1 tsp (5 mL) olive oil over medium heat. Add spinach and cook, turning often, until wilted, about 2 min. Transfer spinach to a plate and drain off any liquid. Set aside.
2Reduce heat to low, add mashed potatoes and 2 tsp (10 mL) spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 min. Remove from heat and stir in spinach.
3Place 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 and another tortilla. Brush tops with remaining oil. Bake until cheese is melted and tortillas are golden brown, about 15 min. To serve, evenly divide green onion, jalapenos, cilantro, sour cream and 1/4 cup(60 mL) salsa from fajita kit overtop.
Disclaimer
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Personal Note
Personal Note