Mashed Potato Quesadillas Food

MASHED POTATO QUESADILLAS

Steps:

• Skin potatoes.
• Boil Potatoes for 20 mins or until soft.
• Drain Water
• Mix Potatoes with beater.
• Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
• Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes.
• Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy!
• If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
• If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious!
• I Make these for my niece all the time, and she loves them!

SWEET POTATO QUESADILLAS

Steps:

• In large non-stick skillet, heat vegetable oil.
• Sauté onions and garlic until the onions are transparent.
• Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
• Cover and cook for 10 minutes, stirring frequently to prevent sticking.
• When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
• Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
• Fold tortilla in half over filling.
• Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
• Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
• Add more oil to skillet as needed and cook in batches.
• Serve with salsa and sour cream.

LOADED POTATO QUESADILLAS #5FIX

Steps:

• Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Reserve bacon drippings for later use.
• Prepare mashed potatoes according to package directions.
• Stir in bacon, green onions and cheese.
• Spread mashed potato mixture onto one side of 4 tortillas to within 1/2 inch of edges. Top with remaining tortillas.
• Heat large skillet over medium heat. Add 1 teaspoon reserved bacon dripping to skillet. Place 1 quesadilla into skillet. Lightly brush top of quesadilla with bacon drippings.
• Cook until golden brown and crispy on bottom. Turn and cook until golden brown on bottom.
• Repeat to cook remaining quesadillas. Cut into wedges before serving.

POTATO & CHEDDAR QUESADILLA

Steps:

• Place a skillet over medium-high heat.
• Put a small amount of olive oil in a large preheated skillet.
• Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
• Top with shredded cheddar, spices, and any other optional ingredients that you are using.
• Top with the other tortilla and cover the pan.
• When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
• Slice into wedges, and serve with salsa or sour cream for dipping.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.