Tuesday, July 30, 2013

mashed potato quesadilla

I saw this on all recipes listed as kind of a take on a sweet potato quesadilla that's usually served like any other quesadilla- with salsa and guacamole. But, when I saw the mashed potatoes version all I could think of was a tortilla pierogie. So, that's what I made!
I made these mashed potatoes yesterday when I served them with the Hawaiian Baked Sandwiches. When I first made them, for 2 different meals, I used 6 russet potatoes, peeled and boiled until soft.
Plenty of salt and pepper, a whole stick of softened butter and about 1/2 cup of room temperature milk and mash it up!
Now this was 2 meals worth. If you just want it for the quesadilla, you can always cut it in half and use 3 potatoes. But who doesn't want a whole mess of mashed potatoes hanging out in the fridge, just waiting to be consumed?
When the time comes to make the quesadillas, you're going to want to reheat them first. They'll be pretty firm and it won't be easy to make the 'dillas with. I, of course, got distracted and walked away long enough for the bottom of this chunk you see above to get crusty and browned. But, it was nice.
For me, pierogies are really pierogies until they are served with caramelized onions. I could eat caramelized onions by the bowlful, but since that's frowned upon, I have to find some other way to eat it.
Now, I like a multitude of cheese in my piergoies, so the quesadilla needed the same. I grated a medium cheddar and some romano cheese as well for this.
Here's the key! I'd never butter a regular tortilla for a quesadilla, but since they are supposed to be like a fried ravioli, liberally butter the outside of each tortilla rather than spraying the pan with cooking spray.
Here are the steps for layering. Tortilla, butter side down, and then some of the cheese.
Next, the heated mashed potatoes. (Can you see the little flecks of extra brown mashers when I got distracted?) Try to make the taters as flat as possible before you add the next layer.
The next layer, of course, is more cheese.
Last layer is another buttered tortilla, butter side up. Let the bottom side crisp up and get all brown and yummy before flipping.
Aw, yes. The mashed potatoes may start to ooze out the sides a little bit, but that's okay. Most of it will stay inside.
When the other side crisps up fully, transfer it to a cutting board to let it sit for a minute or two so that mashed potatoes can firm up just a little bit before slicing.
Want a trick to slicing a quesadilla? I use a pizza cutter to slice right on through. So much easier than trying to slice with a knife.
By now, the onions should be caramelized and delicious and ready to go! Serve the 'dillas with the onions and some sour cream and you've got yourself a gigantic pierogie!
Mashed Potato Quesadillas
2 cups mashed potatoes
8 taco sized flour tortillas
1 cup shredded cheddar cheese
1/4 cup shredded romano cheese
1 large onion, sliced
Salt and pepper
2 tablespoons butter, plus more for spreading
Sour cream

In a large saute pan, melt butter. Add sliced onion, salt and pepper. Cook until caramelized. Meanwhile, make sure mashed potatoes are heated all the way through. Butter one side of each tortilla before assembling. Heat a saute pan over medium heat. When pan is hot, place one tortilla butter sided down onto the pan. Layer with cheese, mashed potatoes and then additional cheese. Top with another tortilla, butter side up. Toast until bottom is crispy and brown and flip. When the bottom is crispy as well, remove from pan and let rest. Repeat with the additional 6 tortillas. Slice each quesadilla and serve with the caramelized onions and sour cream. Enjoy!