Potato & Cheddar Quesadilla |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Here's my favorite way to use up left-over mashed potatoes. If your mashed potatoes are flavored with garlic, onions, etc. it's all the better. Measurements are approximate since I usually throw this together to use up leftovers in the fridge. If my potatoes are plain, I have been known to add a little chicken bouillon to give them more flavor. Serving size may vary- my two year-old DD and I share one of these for lunch. This definitely is not a diet meal, but, it's delicious! Ingredients:
2 large burrito-size flour tortillas |
1 tablespoon olive oil |
2/3 cup shredded cheddar cheese |
2/3-1 cup prepared mashed potatoes |
2 tablespoons diced onions or 2 tablespoons chopped green onions or 2 tablespoons dried onion flakes |
1 tablespoon red & black pepper |
1/2 cup hot salsa, for dipping |
canned jalapeno slices or leftover meat (cooked chicken works well) or sour cream or other cooked vegetables |
Directions:
1. Place a skillet over medium-high heat.
2. Put a small amount of olive oil in a large preheated skillet.
3. Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
4. Top with shredded cheddar, spices, and any other optional ingredients that you are using.
5. Top with the other tortilla and cover the pan.
6. When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
7. Slice into wedges, and serve with salsa or sour cream for dipping.
|
|