Potato, Greens, and Goat Cheese Quesadillas

Ingredients for Potato, Greens, and Goat Cheese Quesadillas

• 325ml 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)

• 2 teaspoons chilli powder

• 200g (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 170g )

• 325ml jarred salsa verde (tomatillo salsa)

• 4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided

• 4 8-inch-diameter flour tortillas

• 90g chilled fresh goat cheese, coarsely crumbled

• Huile d'olive

How to make Potato, Greens, and Goat Cheese Quesadillas

Place baking sheet in oven and preheat to 135°C. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chilli powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.

Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. 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. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.

Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.