Spicy Potato and Spinach Quesadillas
Folded whole-grain tortillas stuffed with chipotle-spiced sautéed mushrooms, wilted baby spinach, and mashed russet potatoes, browned on a skillet and served with optional Tomato Salsa. A satisfying oil-free quesadilla for using up leftover potatoes.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Mexican
Nutrition (estimated)
per 1 quesadilla- Calories
- 330 kcal
- Protein
- 12 g
- Fat
- 5 g
- Carbs
- 60 g
- Fiber
- 9 g
- Sugar
- 4 g
- Sodium
- 480 mg
Ingredients
- red onion
- mushrooms
- garlic
- chipotle chile powder
- white miso paste
- baby spinach
- russet potatoes
- whole-grain tortillas
Instructions
- Soften red onion in 2 tbsp water, covered, 5 min. Add mushrooms, garlic, chipotle powder, and miso; cook covered 5 min.
- Add spinach; cook until wilted. Drain off liquid.
- Mix potatoes with the spinach-mushroom mixture.
- Spread filling on half of each tortilla; fold and cook in a skillet over medium heat until browned on both sides.
- Cut into wedges and serve, optionally with Tomato Salsa.