Spinach Potato Breakfast Quesadillas
A little different from the regular quesadillas, these spinach potato ones come together fast and tastes delicious with a side of mango salsa or any store bought salsa. I also get to use the fresh veggies and fruits that are so abundant in summer.
Servings: 4
Ingredients
- 4 tortillas
- 1 large bunch spinach
- 1/2 onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 +1 tbsp oil
- 1 medium potato boiled and peeled
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
- 1 tbsp jalapeño spice mix sub with salt, pepper, red chili powder, cumin powder
- 1/2 cup cheese grated
Instructions
To prepare the spinach (can be made ahead of time and refrigerated till ready to use)
- Wash the spinach and let it stand. Chop the leaves in half.Thinly slice 1/2 an onion lengthwise.Thinly slice 2-3 cloves of garlic.Heat oil in a pan.Add the garlic and sauté till light brown.Add the onions and sauté till slightly transparent.Add the washed spinach and let it wilt, sauté for 2-3 mins.Sprinkle some salt and pepper and turn off the heat.
- Boil one potato in a pressure cooker, instant pot, microwave or saucepan. Peel when cool.
To assemble the quesadillas
- Add a generous helping of the cooked spinach on half of the tortilla.Grate some boiled potato over it.Sprinkle with a ready jalapeño spice mix if you have one or substitute with salt, pepper, red chili powder, and cumin powder.Add some (or a lot) of grated cheese.Fold the tortilla over.
- Heat a griddle or a pan (tava).Smear oil on on side of the quesadilla and place it on the hot griddle.Gently press with a spatula till light brown and crispy.Smear more oil on the top side of the quesadilla and then flip it.Gently press with a spatula till light brown and crispy.Repeat till all the quesadillas are made and are golden crispy on both sides.
- Serve hot with sour cream, hot sauce, pico de gallo or a fresh mango salsa.