Potato Quesadillas from Chef Jason K. Morse:
- 6 12" flour tortillas
- 6 cups mashed potatoes (using your favorite recipe)
- 1-1/2 cups shredded smoked cheddar cheese
- 1 cup shredded mozzarella cheese
For the Loaded Sour Cream:
- 3 cups sour cream
- 1/2 cup cooked bacon, chopped
- 1/2 cup green onions, chopped
- 2 Tbsp. cajun seasoning
Mix all ingredients together well and refrigerate.
Lay tortilla flat and on one half spread the mashed potatoes. Sprinkle both kinds of cheese on top of the mashed potatoes.
Fold the tortilla in half and slightly push down to set the cheese.
Heat your outdoor grill to medium high heat.
Spray the outside of the tortilla with pan coating to prevent sticking.
Grill on the first side for three minutes, turn over and grill the other side for approximately three minutes. Remove from the grill, cut into three wedges and serve with Loaded Sour Cream.
Enjoy with a Colorado wine, such as a glass of White Merlot from Boulder Creek Winery, located in Boulder, Colorado.
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