Loaded Potato Quesadillas 5fix Recipes

LOADED POTATO QUESADILLAS #5FIX

Steps:

• Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Reserve bacon drippings for later use.
• Prepare mashed potatoes according to package directions.
• Stir in bacon, green onions and cheese.
• Spread mashed potato mixture onto one side of 4 tortillas to within 1/2 inch of edges. Top with remaining tortillas.
• Heat large skillet over medium heat. Add 1 teaspoon reserved bacon dripping to skillet. Place 1 quesadilla into skillet. Lightly brush top of quesadilla with bacon drippings.
• Cook until golden brown and crispy on bottom. Turn and cook until golden brown on bottom.
• Repeat to cook remaining quesadillas. Cut into wedges before serving.

BEEF AND POTATO QUESADILLAS

Steps:

• In 10-inch skillet, cook and stir beef over medium-high heat about 5 minutes or until thoroughly cooked; drain. Add onion and garlic; cook 1 minute or until onion is soft.
• Make potatoes as directed on box omitting butter and using 1 cup water, 1/2 cup milk and the 1 pouch Cheese Sauce. In medium bowl, mix potatoes and ground beef mixture.
• Heat sandwich/panini grill press to medium heat. Brush tortillas with oil. Place about 3 tablespoons potato mixture on half of each tortilla; top with 1 slice of cheese. Fold tortillas over filling.
• When grill press is heated, place tortillas on grill. Close grill; cook 1 to 2 minutes or until cheese is melted and filling is hot. Serve quesadillas with salsa, sour cream and cilantro.

SWEET POTATO QUESADILLAS OR SOFT TACOS

Steps:

• Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice 1/4 inch thick.
• To make quesadillas, preheat the oven to 400°F. Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange the sweet potato slices in a single layer on one half of each tortilla, then top with the chilies and the cheese. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork (topped with sour cream if desired) or cut into 2 wedges and eat out of hand.
• quesadillas and soft tacos
• Quesadillas are grilled turnovers made with flour tortillas. They can be cooked on a griddle (that's the traditional way) or baked. If they are chock-full of ingredients, it's easier to bake them. Soft tacos made with flour tortillas are more versatile than the more familiar crisp tacos, since you don't have to worry about everything falling out of a crumbly shell. If you start making a quesadilla, but decide not to grill it, you've got a soft taco instead. That's why I offer the either/or option with the four recipes that follow.
• nutrition information
• Calories: 378
• Total Fat: 12g
• Protein: 13g
• Carbohydrate: 52g
• Cholesterol: 30mg
• Sodium: 391mg

MASHED POTATO QUESADILLA

Steps:

• Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
• Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

MASHED POTATO QUESADILLAS

Steps:

• Skin potatoes.
• Boil Potatoes for 20 mins or until soft.
• Drain Water
• Mix Potatoes with beater.
• Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
• Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes.
• Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy!
• If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
• If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious!
• I Make these for my niece all the time, and she loves them!

POTATO AND SAUSAGE QUESADILLAS

Steps:

• In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
• In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
• Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.