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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare. Ingredients:
1 small potato |
1 flour tortilla |
1 tablespoon crushed red pepper flakes (from a jar, not dry) |
1/4 cup shredded cheese (chedder jack) |
1/4 cup shredded cheese (monterey jack) |
2 1/4 teaspoons italian dressing |
2 teaspoons olive oil |
1 teaspoon basil |
salt (to taste) |
pepper (to taste) |
salsa (optional) |
sour cream (optional) |
guacamole (optional) |
Directions:
1. Heat oil in skillet on medium high heat.
2. Peel and slice potato into 1/8 inch slices.
3. Mix basil, salt and pepper with pototo slices.
4. Cook potatoes in skillet until they start to soften (do not burn or fry them).
5. Remove pototoes from the skillet and place the tortilla in the hot oil.
6. Mix cheeses together and evenly distribute over the entire tortilla.
7. Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
8. When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
9. Cook until both sides are a light golden brown (flip as needed).
10. Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
11. Enjoy!
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