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Mashed Potato Quesadilla


Everything used in this recipe was leftover, it is easy to make this recipe your own!

Leftover mashed potatoes about 2/3 C

1 ½ small bell peppers sliced and sauteed

½ medium onion, sauteed

Shredded or sliced Monterey Jack cheese



Sour cream

Cilantro or parsley for garnish

Instructions:  All ingredients should be at room temperature. Place some cheese slices or sprinkle some shredded cheese on ½ of the tortilla.   Spread the mashed potato over the cheese.  Top with some of the peppers and onions and a sprinkle a thin layer of cheese and fold over.  Place in a pan that has been preheated over medium heat with a little olive oil.  Allow the quesadilla to brown on one side before turning (using tongs).   Brown the second side.  Remove the quesadilla and allow to sit for a few minutes.  Cut into wedges.  Sprinkle with a little cilantro or parsley.  Serve with some salsa or sour cream

Farm Kitchen Tip: This recipe was prepared with all vegetables, vegan cheese, and the tortilla was gluten free. Sour cream is optional. For the carnivore, add some slices of steak, chicken, or cooked sausage. As a breakfast or brunch option, top with a fried, or poached egg.

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist 


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