Potato Quesadilla
Filled with fluffy mashed potatoes, savory ground beef and ooey-gooey cheese, these crispy-fried quesadillas are served with a rich tomato- guajillo salsa accented with peanuts.
Ingredients
- 1 1/2 cups dehydrated potato flakes
- 2 dried guajillo chile peppers
- 1/2 cup tomato purée
- 2 plum tomatoes, cored and quartered
- 1/2 cup diced onion, divided
- 1/4 cup toasted peanuts
- 2 cloves garlic, minced and divided
- 3 tbsp olive oil, divided
- 3/4 tsp salt, divided
- 3/4 tsp black pepper, divided
- 10 oz lean ground beef
- 5 oz shredded panela cheese or mozzarella (about 2 cups)
- 8 flour tortillas (7 inches)
- Canola oil, for frying
Directions
In medium bowl, rehydrate potato flakes in 2 1/2 cups boiling water.
In small saucepan set over medium-high heat, cook guajillo peppers in 2 cups boiling water, stirring occasionally, for 8 to 10 minutes or until softened. Let cool slightly and remove stems and seeds. Reserve ¼ cup cooking liquid. Drain.
In blender, blend tomato purée, guajillos and reserved cooking liquid, tomatoes, 1/4 cup onion, peanuts and half the garlic until smooth.
In large skillet set over medium-high heat, heat 1 tbsp olive oil. Pour in puréed tomato mixture and bring to a boil. Season with 1/4 tsp salt and 1/4 tsp black pepper. Reduce heat to medium. Cook salsa, stirring occasionally, for 6 to 8 minutes or until thickened and flavors are married.
In another large skillet set over medium-high heat, heat remaining olive oil. Cook ground beef, remaining onion, remaining garlic, remaining salt and remaining pepper, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in 1/4 cup salsa. Cook, stirring occasionally, for 5 to 8 minutes or until meat is cooked through.
Spread 1/4 cup mashed potatoes on 1 half of each tortilla. Top with 1/4 cup beef mixture and 1/4 cup panela cheese. Fold remaining half tortilla over filling to cover.
Pour in enough canola oil to lightly coat bottom another large skillet. Heat over medium heat, until shimmering. In batches, cook quesadillas, flipping once, for 4 to 6 minutes or until golden brown, adding more oil to skillet as needed. Serve with remaining salsa for dipping.
