Shredded Potato Quesadilla with Cheese and Spinach

Description

Shredded Potato QuesadillaShredded Potato Quesadilla

The great thing about quesadillas is their versatility. Any veggies or cheeses can be used. Feel free to play around with them; the combinations are endless.

Serve them topped with Flavored Sour Cream.

Summary

Yield: 8
Prep Time: 2 hours
Recipes Potato

Ingredients

  • 6 T oil or ghee
  • 8 potatoes, medium size
  • 4 c cheese, shredded
  • 2 tomatoes, chopped
  • 1 c spinach leaves
  • 1 green chilli
  • ekadashi hing
  • salt
  • pepper

Instructions

  1. Shred the potatoes coarsely. Press out excess water—place shredded potatoes in a cloth and “wring” them dry. Do not let the potatoes sit because they will turn brown.
  2. Heat oil in a 9 inch pan (nonstick works well). When hot (but not smoking) toss in less than 1 tablespoon ghee, a little hing and turmeric, let them simmer for a moment, add the potatoes. Spread the potatoes in the pan to make them flat like a pancake. Potatoes must cover the bottom but not too thick. Let them cook for a few minutes until a little browned then carefully turn over with a large spatula or two if needed.
  3. On one half of the potatoes spread ½ cup cheese (or to taste), 1oz. spinach and 2oz. tomatoes. Add as much chili as you like along with salt.
  4. Flip over the empty side to cover the filling and let cook a few minutes more until potatoes are tender and crispy and cheese is melted.
  5. Serve topped with the Flavored Sour Cream.

Notes

On average, it takes 15 minutes to prepare and cook one Quesadilla. Using multiple pans will reduce your cooking time.

Hing, a resin, is also known as asafoetida. It is usually powdered in a base of wheat flour. One example of ekadashi suitable hing uses a base of coriander, and is available at uncleharrys.com. Another option is buying the pure resin, available at some Indian stores. The pure resin can be ground with a grater for your use.