Mexican

Mashed Potato Quesadilla

Mashed Potato Quesadillas

Serves up to 4 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi – I got a 1.5L bottle of this wine last week and it kept fresh for 3-4 days with a cork in the fridge.

I had a lot of left over mashed potato. Quesadillas was an easy solution! Add a side of Organic Arugula salad and you have a nice lunch or fun movie dinner.

Mashed Potato Quesadilla Frying in the Skillet

  • 12 corn tortillas
  • grapeseed oil
  • about 3 cups mashed potato
  • 4 ounces shredded Mexican blend cheese. This might be a blend of Sharp Cheddar, Monterey Jack, Asadero and Queso Blanco cheeses.
  • 3 ounces sliced crimini or white mushrooms
  • 3 ounces organic arugula
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 cup crumbled feta
  • 1/4 cup roasted and unsalted sunflower seeds
  • sea salt and cracked peppercorns

Mashed Potato Quesadilla

  1. If tortillas are cold, warm them on a skillet to soften.

    Mashed Potato Quesadilla

  2. Heat 2 tablespoon grapeseed oil in a large skillet to medium-high heat.
  3. Spread about 1/4 cup mashed potato onto half of the tortilla.
  4. Sprinkle cheese onto other half of tortilla. Optional: Sprinkle sea salt to taste.
  5. Place tortilla onto hot skillet and fry for about 1 minute until tortilla is crisp. With tongs fold tortilla in half, drain excess oil and remove.

Organic Arugula Salad topped with Sauteed Mushrooms and Feta

  1. In a medium skillet add 1 teaspoon grapeseed oil. Sautee mushrooms until golden 2-3 minutes. Season with ground garlic and remove.
  2. In a medium bowl toss arugula with extra virgin olive oil and balsamic vinegar. Top with mushrooms, feta and sunflower seeds.
  3. Serve salad with cracked peppercorn on the side for seasoning.
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Discussion

5 thoughts on “Mashed Potato Quesadilla

  1. Ha, nice! I came up with the same idea; I added sautéd onion, too; it’s kinda like a giant pierogi!
    Also, sliced green olives, or jalapeno-stuffed olives worked in it too.

    Posted by Dave | April 7, 2012, 7:54 pm
    • My mother-in-law makes these all the time. She adds a green leafy – I don’t remember the name – similar to loroco – you know the kind of cheese they put in Salvadorian pupusas “queso con loroco”. Stuffed olives sounds great … I love olives. Thanks for the new idea!

      Posted by unwind cooking | April 8, 2012, 8:23 pm
  2. Hi,
    Thanks for stopping by The Curly Haired Chica blog!

    Kind regards,
    Michelle (CHC)

    Posted by The Curly Haired Chica | March 21, 2012, 7:03 pm
  3. Thank you so much for liking my post – This looks pretty yummy too!

    Posted by grassfedmama | March 20, 2012, 2:09 pm
    • You’re welcome! My toddler is a picky eater but he loves pancakes so I always try to make them healthy by adding bananas, flax seeds, nuts, whole grains, etc … your zucchini pancakes definitely caught my attention.

      Posted by unwind cooking | March 20, 2012, 2:27 pm

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