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