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

Fajita Kit

1 cup

Cheddar & Part Skim Mozzarella Shredded Cheeses

250 mL

green onion, thinly sliced

1/2

jalapeño pepper, thinly sliced

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

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.
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.
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.