Pierogi Quesadilla

Name: Pierogi Quesadilla
Ingredients: 1 small potato; 1 flour tortilla; 1 tablespoon crushed red pepper flakes (from a jar, not dry); 1/4 cup shredded cheese (chedder jack); 1/4 cup shredded cheese (monterey jack); 2 1/4 teaspoons Italian dressing; 2 teaspoons olive oil; 1 teaspoon basil; salt (to taste); pepper (to taste); salsa (optional); sour cream (optional); guacamole (optional)

13 ingredients

11 steps

Ingredients

1 small potato
1 flour tortilla
1 tablespoon crushed red pepper flakes (from a jar, not dry)
1/4 cup shredded cheese (chedder jack)
1/4 cup shredded cheese (monterey jack)
2 1/4 teaspoons Italian dressing
2 teaspoons olive oil
1 teaspoon basil
salt (to taste)
pepper (to taste)
salsa (optional)
sour cream (optional)
guacamole (optional)

Directions

1

Heat oil in skillet on medium high heat.
2

Peel and slice potato into 1/8 inch slices.
3

Mix basil, salt and pepper with pototo slices.
4

Cook potatoes in skillet until they start to soften (do not burn or fry them).
5

Remove pototoes from the skillet and place the tortilla in the hot oil.
6

Mix cheeses together and evenly distribute over the entire tortilla.
7

Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
8

When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
9

Cook until both sides are a light golden brown (flip as needed).
10

Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
11

Enjoy!