Quick Cordon Bleu Potato Quesadillas Sp5 Recipes

MASHED POTATO QUESADILLA

Mashed Potato Quesadilla image

I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!

Provided by MrsB

Categories World Cuisine Recipes Latin American Mexican

Time 31m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups mashed potatoes
6 slices cooked bacon, crumbled
¼ cup sliced green onions
8 flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons softened butter
1 cup salsa
¼ cup sour cream

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.

Nutrition Facts : Calories 766.1 calories, Carbohydrate 78 g, Cholesterol 92.5 mg, Fat 39 g, Fiber 6 g, Protein 26.2 g, SaturatedFat 21.4 g, Sodium 1590.2 mg, Sugar 4 g

POTATOES CORDON BLEU

Potatoes Cordon Bleu image

Make and share this Potatoes Cordon Bleu recipe from Food.com.

Provided by Brookelynne26

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups heavy cream
2 cups half-and-half
3 teaspoons chopped fresh garlic
3 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
3 1/2 lbs russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups sour cream
1 cup shedded parmesan cheese

Steps:

Preheat oven to 350°F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes.
Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan.
Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.

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