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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
note to parents: never leave a child unattended in the kitchen. these recipes are appropriate for children of various ages, 4 to 10. when a recipe calls for cooking on the stove, or using a paring knife, an adult should do those activities and let the child assist, if age appropriate. |
1 lemon |
1 cup mashed potatoes |
1/2 cup shredded smoked gouda |
2 tablespoons minced fresh parsley or basil (optional) |
4 to 6 teaspoon honey mustard |
6 ten-inch flour tortillas |
oil for brushing |
1 grater |
1 mixing bowl |
wooden spoon |
pastry brush |
1 sandwich spreader |
pairing knife (use with an adult) |
Directions:
1. To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.
2. Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
3. Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.
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