Potato, Greens, and Goat Cheese Quesadillas

Name: Potato, Greens, and Goat Cheese Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 4 8-inchs 8-inch-diameter flour tortillas; 85 grams chilled fresh goat cheese, coarsely crumbled; 1 liters coarsely chopped stemmed mustard greens (from 1 bunch), divided; 4 servings Olive oil; 315 milliliters jarred salsa verde (tomatillo salsa); 315 milliliters 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)

Potato, Greens, and Goat Cheese Quesadillas requires around 35 minutes from start to finish. For $1.86 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains roughly 11g of protein, 24g of fat, and a total of 422 calories. It is an affordable recipe for fans of Mexican food. If you have mustard greens, diameter flour tortillas, goat cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Oven

Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes.

Ingredients you will need

Chili Powder

Potato

Pepper

Salt

Equipment you will use

Bowl

Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.

Ingredients you will need

Monterey Jack Cheese

Greens

Salsa

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.

Ingredients you will need

Goat Cheese

Tortilla

Greens

Potato

Salsa

Brush with oil.

Ingredients you will need

Cooking Oil

Heat large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Place 2 quesadillas, oiled side down, in skillet.

Equipment you will use

Frying Pan

Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side.

Ingredients you will need

Cooking Oil

Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.

Equipment you will use

Oven

Cut each quesadilla into 3 or 4 wedges.

Serve with remaining salsa.

Ingredients you will need

Salsa

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

Bon Appétit

Equipment

Ingredients

Servings:

2teaspoons

chili powder 48-inchs

8-inch-diameter flour tortillas 85grams

chilled fresh goat cheese, coarsely crumbled 1liters

coarsely chopped stemmed mustard greens (from 1 bunch), divided 4servings

Olive oil 315milliliters

jarred salsa verde (tomatillo salsa)315milliliters

1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.