Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas

Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas


Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet. Yukon gold potatoes provide a richness while pepper jack cheese packs a spicy punch.

To create a flavorful, healthy sauce, a store-bought tomatillo salsa is pureed with mustard greens. Serve this delicious dish to your family this evening: read more.

Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas

Ingredients

1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil

Directions

  1. Place baking sheet in oven and preheat to 275°F.
  2. Steam potatoes until tender, about 8 minutes.
  3. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.
  4. Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.
  5. 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.
  6. Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.
  7. 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.
  8. Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Makes 4 quesadillas.

Nutritional Information: One serving contains the following: Calories (kcal) 448.58; % Calories from Fat 46.6; Fat (g) 23.21; Saturated Fat (g) 12.78; Cholesterol (mg) 49.48; Carbohydrates (g) 39.59; Dietary Fiber (g) 5.82; Total Sugars (g) 5.05; Net Carbs (g) 33.76; Protein (g) 21.77

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