Potato-Kale Quesadillas |
Winter
Submitted by giffen.maupin on Sat, 2010-02-20 11:5811:58:05 AM.
from former Syracuse resident Jennifer Ward at Fresh Cracked Pepper, who adapted the recipe from Bon Appetit:
2 medium Yukon Gold potatoes peeled and cut into ½-inch cubes (I used red potatoes)
1 teaspoon cumin
1 teaspoon chili powder
1 and 1/3 cups (packed) coarsely grated jalepeno Monterey Jack or mozzarella cheese
1 and 1/3 cups jarred salsa verde (green salsa made from tomatillos)
4 and 2/3 cups coarsely chopped stemmed mustard greens, divided (I used kale)
4 large flour tortillas (I used multi-grain)
3 ounces chilled fresh goat cheese, coarsely crumbled
grapeseed or canola oil
Bake, sauté, or boil the potato cubes until tender. (The recipe said to “steam” them in the oven at 275 for 8 minutes, but this didn’t work for me!) Place them in a large bowl, sprinkle with salt, pepper, cumin, and chili powder, tossing to coat. Set aside to cool. Meanwhile, blend salsa and 2/3 of a cup of the greens in a mini processor until the greens are finely chopped.
Arrange tortillas on work surface.
Lightly sauté the remaining greens until they turn bright green and begin to wilt. Remove from pan, and divide them among the bottom halves of each round. Top greens with potatoes, Monterey Jack cheese, the crumbled goat cheese, and lastly, 2 tablespoons of the salsa-greens mixture. 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. (Alternatively, you could bake them in a toaster over to cut down on fat). Transfer to a baking sheet in the oven to keep warm. Repeat with remaining 2 quesadillas. Cut each into 3 or 4 wedges and serve with remaining salsa.