Potato & Cheese Quesadilla

Prep time: 5min
Total time: 30min
Serves 4
2 tsp
olive oil, divided
10 mL
4 cups
baby spinach
1 L
4 cups
mashed potatoes
1 mL
1
Fajita Kit
0
1 cup
Cheddar & Part Skim Mozzarella Shredded Cheeses
250 mL
1
green onion, thinly sliced
0
1/2
jalapeño pepper, thinly sliced
0
1/4 cup
cilantro leaves
60 mL
1/2 cup
light sour cream
125 mL
¼ of the recipe
calories
280
fat
10 g
saturated fat
4.5 g
carbs
32 g
protein
15 g
cholestrol
25 mg
fibre
4 g
sodium
760 mg

Directions

  1. Preheat oven to 350°F (180°C). In large non-stick skillet, heat 1 tsp (5 mL) olive oil over medium heat. Add spinach and cook, turning often, until wilted, about 2 min. Transfer spinach to a plate and drain off any liquid. Set aside.

  2. Reduce heat to low, add mashed potatoes and 2 tsp (10 mL) spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 min. Remove from heat and stir in spinach.

  3. Place 4 tortillas from fajita kit on a baking sheet and divide potato mixture evenly overtop, spreading to edges, then top each with 1/4 cup of cheese and another tortilla. Brush tops with remaining oil. Bake until cheese is melted and tortillas are golden brown, about 15 min. To serve, evenly divide green onion, jalapenos, cilantro, sour cream and 1/4 cup(60 mL) salsa from fajita kit overtop.