Potato, Greens, and Goat Cheese Quesadillas
A delicious fusion of Yukon Gold potatoes, spicy Jack cheese, and mustard greens wrapped in flour tortillas with creamy goat cheese and salsa verde. These quesadillas offer a unique twist on the classic Mexican dish.
Ingredients
- •1⅓ cups Yukon Gold potatoes
- •2 teaspoons chili powder
- •1⅓ cups hot pepper Monterey Jack cheese
- •1⅓ cups salsa verde
- •4⅔ cups mustard greens
- •4 pieces flour tortillas
- •3 ounces fresh goat cheese
- •2 tablespoons Olive oil
Cooking Instructions
- 1.
Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
25 min
- 2.
Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
10 min
- 3.
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
12 min
- 4.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
3 min
