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Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas

Fast & Easy Dinner: Potato, Greens, and Goat Cheese Quesadillas

Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet. Yukon gold potatoes provide a richness while pepper jack cheese packs a spicy punch.

To create a flavorful, healthy sauce, a store-bought tomatillo salsa is pureed with mustard greens. Serve this delicious dish to your family this evening:


Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas


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


  1. Place baking sheet in oven and preheat to 275°F.
  2. Steam potatoes until tender, about 8 minutes.
  3. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.
  4. Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.
  5. 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.
  6. Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.
  7. 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.
  8. Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Makes 4 quesadillas.

Nutritional Information: 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

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hippiecowgirl hippiecowgirl 7 years
Update: I made this last weekend and it is OMG amazing. I think I've discovered my newest comfort food.
aimeeb aimeeb 7 years
Sounds yum...
tlsgirl tlsgirl 7 years
That looks good. I've had a goat cheese obsession recently.
Kelliegrl Kelliegrl 7 years
That looks good. Except I hate peeling potatoes.
Soniabonya Soniabonya 7 years
mmmm quesadillas. . . definetly going to try this on the family. :)
TidalWave23 TidalWave23 7 years
A great looks absolutely delish! Exactly what I need for the Fall... top-notch and creative comfort food recipes! Thanks for posting!!
nancita nancita 7 years
What a great idea for a new way to use mustard greens. I'm totally trying this.
shoneyjoe shoneyjoe 7 years
Making quesadillas is the only reason I own an iron. Wrap the package in aluminum foil and set your iron on "cheese". Make sure the steam feature isn't on - that just gets messy. A couple minutes on each side and melty gooeyness can be yours.
hippiecowgirl hippiecowgirl 7 years
This looks divine!
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