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Potato, Greens, and Goat Cheese Quesadillas Recipe

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This recipe for Potato, Greens, and Goat Cheese Quesadillas is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Place baking sheet in oven and preheat to 275°F. 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.

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.

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.

Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
Personal Notes:
Personal Notes:
From Bon Appétit | March 2008
* I've never used Yukon Gold potatoes-- just russets-- and they've tasted great

* We've tried it first with mustard greens and then with spinach leaves the next time and have liked them with spinach better

 

 

 

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