Recipe by Dave Oh
I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare.
Top Review by Ericadawn
This was really tasty! We have a quesadilla maker, so I changed the instructions a little bit. I mixed the (cooked) potatoes with all the spices and dressing. I laid one tortilla down on our quesadilla maker, then put on the potato mixture, and sprinkled the cheese on top of that. I topped with another tortilla and then closed the maker till the tortillas were crispy and browned. I used about a tsp. of red pepper flakes, and it was still pretty spicy. Topped with salsa, these make a great little meal!
- 1 small potato
- 1 flour tortilla
- 1 tablespoon crushed red pepper flakes (from a jar, not dry)
- 1⁄4 cup shredded cheese (chedder jack)
- 1⁄4 cup shredded cheese (monterey jack)
- 2 1⁄4 teaspoons Italian dressing
- 2 teaspoons olive oil
- 1 teaspoon basil
- salt (to taste)
- pepper (to taste)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
Directions See How It's Made
- Heat oil in skillet on medium high heat.
- Peel and slice potato into 1/8 inch slices.
- Mix basil, salt and pepper with pototo slices.
- Cook potatoes in skillet until they start to soften (do not burn or fry them).
- Remove pototoes from the skillet and place the tortilla in the hot oil.
- Mix cheeses together and evenly distribute over the entire tortilla.
- Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
- When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
- Cook until both sides are a light golden brown (flip as needed).
- Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.