Have I mentioned yet, that I grew up in Idaho? Well I love potatoes, which was perfect, since I was in the place where the best potatoes are grown. I still love to eat potatoes, especially in new and unique forms, not just boiled or baked or mashed or fried.
I saw a recipe for potato quesadillas on the back of my mashed potatoes box several months ago and was intrigued by the idea. I didn’t try it though, because I ran out of mashed potatoes. Later, I bought another box for a different recipe, and saw the mashed potatoes quesadillas picture again. This time I had left over masked potatoes so I thought I would give it a try. We also had left over turkey in the fridge, so I threw some in as well! These turned out really great and were a nice twist for a plain old quesadilla, but almost just as quick.
I am also happy about these quesadillas because they are a lot more substantial, for a meal, than just tortillas and cheese!
1 1/2 cups potato flakes
1 cup milk
1 1/2 cup water
2 TBS butter
1 tsp garlic powder
2 tsp salt
1 1/2 TBS chili powder
1 can black beans
1 cup turkey pieces
2 cups shredded cheese
Cheater Salsa or your favorite salsa, for dipping
Preheat the pancake griddle to 350 F.
Heat the milk, water and butter in a bowl in the microwave until it is very hot (2-3 minutes). Add the potato flakes and whisk together until smooth. Add the garlic powder, salt and chili powder and mix.
Drain and rinse the black beans. If the turkey pieces are not already small, cut them into 1/4-inch pieces. Add the beans, turkey and shredded cheese to the mashed potato mixture.
Put two tortillas on the griddle. Fill half of each tortilla with the potato mixture and fold it in half. Allow the tortilla to brown (about 1-2 minutes) and then flip it to brown on the other side. Repeat with the other tortillas. Makes 6 Potato Quesadillas.
Adapted from Idaho Spuds.