Cristina’s “St. Patrick’s Day” Quesadilla
Go to COOKING “Home & Family” for today’s recipe
1 ½ cups baby gold potatoes (yukon gold or fingerlings)
1 tsp cayenne
1 tsp cumin
2 cloves of garlic smashed
salt and fresh cracked pepper to taste
1 tablespoon chopped cilantro
1 cup cilantro salsa or your favorite store-bought green salsa
1 bunch of kale, mustard greens, or chard, stems removed and chopped
1 cup monterey jack
½ cup sharp white cheddar
2 tsp crushed red pepper flakes
zest and juice of 1 lime
½ cup goat cheese, crumbled
1 chicken breast seasoned with cumin, salt, pepper, and cayenne
Preheat oven to 400 degrees and place empty baking sheet on rack. Toss potatoes (cut larger ones in half, should be about 2″ pieces) with olive oil, salt, pepper, cayenne, cumin, crushed garlic in bowl. Cook on rack until tender, turning down the heat to 350 once the potatoes get a bit golden.
Let potatoes cool and slightly mash and re-season if necessary and mix in chopped cilantro.
Blend salsa, prepared greens, monterey jack, cheddar, and pepper flakes and blend fine. Season with lime zest and juice.
Grill, saute, or bake chicken to desired doneness and slice thinly.
Build your quesadillas with a layer of greens, top with potato mixture, goat cheese, and chicken slices. Heat a saute pan, drizzle olive oil in the pan. Place quesadilla in pan and brush top tortilla with olive oil. Cook until cheese is melty and tortilla is golden.
Hold quesadillas in a 200 degree oven until ready to serve, ¼ and enjoy!