Potato, Bacon and Scallion Quesadillas

quesadilla8

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

Directions

  1. Preheat oven to 425 degrees.
  2. Slice russet potatoes on a mandoline and place on a large baking pan
  3. Drizzle potatoes with olive oil, salt and pepper.
  4. Lay bacon on a large baking pan.
  5. Cook potatoes and bacon for 25 minutes.
  6. Brush melted butter on outsides of flour tortillas.
  7. Place butter side down and build quesadilla.
  8. Start with cheese, then add potatoes, bacon, jalapeño, scallion, arugula and more cheese.
  9. Place tortilla on top. Brush with melted butter.
  10. Cook until cheese starts to melt and bottom tortilla browns nicely. Flip and brown other side.

Enjoy!

Until next time, Kris

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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