After spending a few hours at the beach today with Dennis, I wanted to make something somewhat quick and easy for dinner. But, at the same time, I wanted to make a dinner that felt like I put some effort into. I decided on quesadillas. I chose to fill my quesadillas with thinly sliced russet potatoes, bacon, scallions, diced jalapeño and, of course cheese. Sounds a bit like a stuffed baked potato, doesn’t it? I also added arugula to my quesadilla. I would serve my stuffed, baked potato with a salad, after all.
I sliced two russet potatoes, very thinly, on my mandoline. I laid the potatoes out on a large baking sheet and drizzled them with olive oil and sprinkled them with kosher salt and pepper. I baked them in a preheated 425 degree oven for 25 minutes. I put bacon onto another large baking sheet, on a rack, and baked that along with the potatoes. Cooking bacon in the oven makes much less of a mess than cooking it on the stove top. While the potatoes and bacon were in the oven, I took the time to dice a jalapeño, sliced a few scallions, and shred my cheese.
After the potatoes and bacon were done, I started to build my quesadillas.
I started by brushing melted butter on the outside of the bottom tortilla. First, I placed the shredded cheese on the tortilla. Then, I added some of the potato slices. Next, came the cut up bacon pieces. On top of that, I added the diced jalapeño and sliced scallions. Last, I added the arugula and a little more cheese, to assure the quesadilla would melt together from top to bottom.
I laid another tortilla on top and brushed it with melted butter. I placed my quesadilla in a large skillet over medium heat. I let it cook until the cheese started to melt and the bottom tortilla was brown and a bit crispy. I flipped the quesadilla over and browned the other side.
Once the quesadilla was done, I cut it and put more arugula and a dollop of sour cream on top. I sprinkled a bit more jalapeño and a pinch of crushed red pepper flakes for color (and flavor, of course) to the top. I had lots of leftovers, good news for tomorrow’s lunch!
Ingredients (to make three large quesadillas)
2 russet potatoes
6 slices bacon
6 scallions (white parts only)
1 jalapeño, diced
1 cup arugula
6 flour tortillas
1 cup part skim mozzarella cheese, shredded
dollop of sour cream
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon ground pepper
pinch of crushed red pepper flakes
3 tablespoons melted butter
- Preheat oven to 425 degrees.
- Slice russet potatoes on a mandoline and place on a large baking pan
- Drizzle potatoes with olive oil, salt and pepper.
- Lay bacon on a large baking pan.
- Cook potatoes and bacon for 25 minutes.
- Brush melted butter on outsides of flour tortillas.
- Place butter side down and build quesadilla.
- Start with cheese, then add potatoes, bacon, jalapeño, scallion, arugula and more cheese.
- Place tortilla on top. Brush with melted butter.
- Cook until cheese starts to melt and bottom tortilla browns nicely. Flip and brown other side.
Until next time, Kris