Potato, Greens, And Goat Cheese Quesadillas – a delicious recipe with potatoes, chili powder, cheese, flour tortillas, goat cheese, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place baking sheet in oven and preheat to 275u00b0F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
2
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.
3
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. 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.
4
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
847
kcal
Calories
32
g
Fat
107
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Potato, Greens, And Goat Cheese Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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