Idaho® Potato and Goat Cheese Quesadilla with Scallion-Horseradish Cream
Ingredients:
- 3 ounces red onion, sliced
- 4 ounces baby Portabella mushrooms, washed and sliced
- 4 ounces spinach, picked and cleaned
- 2 teaspoons fresh garlic, minced
- 1 pound Idaho® russet Burbank potatoes, peeled and sliced
- 8 6-inch floured tortillas
- 3 tablespoons vegetable oil
- Salt and fresh black pepper to taste
- Cream ingredients:
- 4 ounces parmesan cheese, finely grated
- 4 ounces sour cream
- 1 ounce heavy cream
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon rice vinegar
- 4 each medium scallions, minced
- 1 1/2 teaspoon horseradish
- Salt and fresh black pepper to taste
Directions:
Quesadilla method:
- Heat large saute pan over medium heat, and add 1 tablespoon of oil.
- Once oil is hot, carefully add potatoes, turn heat to medium, and cook for 8 minutes.
- Carefully turn potatoes over, and cook for 8 more minutes.
- Place saute pan in pre-heated 350 degree F conventional oven for 5 minutes, or until potatoes are tender.
- Remove potatoes from oven, season thoroughly with salt and pepper and then move to clean sheet pan to cool.
- Return pan back to stove over medium heat and add 1 tablespoon of oil.
- Add onions and mushrooms, mix well, and saute for 4 minutes, mixing frequently.
- Add garlic, mix well, and saute for 1 minute.
- Add spinach, mix well, and saute for 2 minutes.
- Remove mixture from heat, season thoroughly with salt and pepper and allow to cool.
- On clean, flat surface, place 4 tortillas.
- Evenly distribute onion mixture to tortillas.
- Evenly place potatoes over onion mixture making sure tortilla is completely covered.
- Evenly crumble 1 ounce of goat cheese over each tortilla.
- Cover each tortilla with remaining tortillas, and press down firmly.
- Return large saute pan to stove over medium heat, and add 1 1/2 teaspoon of oil.
- Once oil is hot, carefully place 2 quesadillas in pan and brown for 2 minutes.
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Yield: 4 servings
Source:
Ken Gladysz
Harvest Restaurant at The Hotel Hershey
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