Best Potato Greens And Goat Cheese Quesadillas Recipes

Potato, Greens, and Goat Cheese Quesadillas image

Provided by Bon Appétit Test Kitchen

Yield Makes 4

Number Of Ingredients 8

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

Steps:

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.

POTATO, GREENS AND GOAT CHEESE QUESADILLAS image

Categories Vegetable

Yield 4 svgs

Number Of Ingredients 9

1-1/3 c cubed peeled Yukon Gold potatoes (2 medium)
2 t. chili powder
1-1/3 c grated Jack cheese (5-6 oz)
1-1/2 c jarred salsa verde (tomatillo salsa)
4-2/3 c. chopped mustard greens (1 bunch)
divided
4 flour tortillas
3 oz goat cheese
olive oil.

Steps:

Steam potatoes till tender (8 min). Place in large bowl, sprinkle with s&p and chili powder. Toss to coat. Cool potatoes 15 min. Mix in Jack cheese. Meanwhile blend salsa and 2/3 c greens in mini processor till finely chopped. Arrange tortillas on work surface. Divide greens between bottom half of each. Top greens with potato mixture, then goat and Jack cheese then 2 T salsa mixture for each. Fold tortilla over, pressing to compact, brush with oil. Place 2 of them oiled side down in skillet and cook till brown, 3 min per side. Cut into 3 or 4 wedges and top with remaining salsa.