Ingredients:
3 tablespoons vegetable oil
1 large russet potato, unpeeled and finely chopped
1/2 small onion, thinly sliced
3 large jalapeños, seeded and finely chopped
3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon ground black pepper
8 (8-inch) soft taco-size flour tortillas
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
Half of 7.6 fluid-ounce can NESTLÉ Media Crema
Pico de gallo
Directions:
HEAT oil in large skillet over medium-high heat. Add potato, onion, jalapeños, bouillon and pepper. Cook, stirring frequently, for 10 to 12 minutes or until potato is tender.
ARRANGE four tortillas on a flat surface; sprinkle with cheese. Top with potato mixture. Top each with one tortilla, pressing down slightly.
COOK in same skillet over medium-low heat, turning over once, for 5 to 7 minutes or until lightly browned. Cut each quesadilla into 4 wedges; top with media crema and pico de gallo.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
