Potato, Jalapeño and Pepper Jack Quesadilla

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Ingredients

LEFTOVER ROASTED POTATOES
2 JALAPEÑOS, SLICED (SEEDS REMOVED IF DESIRED)
1/4 CUP PEPPER JACK CHEESE, SHREDDED
1/4 CUP LIGHT MOZZARELLA CHEESE, SHREDDED
CILANTRO
CHILE LIME SEASONING, A SPRINKLE
1 TABLESPOON OLIVE OIL
LIGHT SOUR CREAM

Directions

  1. Cut leftover roasted potatoes to fit in your quesadilla.
  2. Slice jalapeños and mince cilantro. Shred cheese.
  3. Heat olive oil in large skillet. Lay bottom tortilla in pan.
  4. Lay shredded mozzarella cheese over the bottom tortilla, topping with the potatoes. Add the sliced jalapeños, cilantro and the Chile lime seasoning.
  5. Place second tortilla on top of quesadilla.
  6. Heat until cheese is melted and bottom tortilla is starting to brown on the bottom.
  7. Carefully flip the quesadilla over to brown the other side.
  8. Enjoy with a dollop of sour cream and more cilantro.

Enjoy!

Until next time, Kris