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:
  1. Heat large saute pan over medium heat, and add 1 tablespoon of oil.
  2. Once oil is hot, carefully add potatoes, turn heat to medium, and cook for 8 minutes.
  3. Carefully turn potatoes over, and cook for 8 more minutes.
  4. Place saute pan in pre-heated 350 degree F conventional oven for 5 minutes, or until potatoes are tender.
  5. Remove potatoes from oven, season thoroughly with salt and pepper and then move to clean sheet pan to cool.
  6. Return pan back to stove over medium heat and add 1 tablespoon of oil.
  7. Add onions and mushrooms, mix well, and saute for 4 minutes, mixing frequently.
  8. Add garlic, mix well, and saute for 1 minute.
  9. Add spinach, mix well, and saute for 2 minutes.
  10. Remove mixture from heat, season thoroughly with salt and pepper and allow to cool.
  11. On clean, flat surface, place 4 tortillas.
  12. Evenly distribute onion mixture to tortillas.
  13. Evenly place potatoes over onion mixture making sure tortilla is completely covered.
  14. Evenly crumble 1 ounce of goat cheese over each tortilla.
  15. Cover each tortilla with remaining tortillas, and press down firmly.
  16. Return large saute pan to stove over medium heat, and add 1 1/2 teaspoon of oil.
  17. 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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