Potato And Bean Quesadillas

By cecelia26_

Ingredients

• 1 cup milk
• 1 tablespoon butter
• 2/3 cup Idaho® Spuds™ Signature Potato Bits
• 2 tablespoons chopped cilantro (optional)
• 2 tablespoons finely chopped onion
• 1 clove garlic, finely chopped (1 tsp)
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 can (15 oz) pinto or black beans, drained and rinsed
• 10 (8-inch) flour tortillas
• 1-1/2 cups shredded Monterey Jack cheese (6 oz)
• Salsa for serving

Details

Servings 10
Adapted from idahospuds.com

Preparation

Step 1

Heat milk and butter in a medium microwave-safe bowl on high power for 2 minutes, or until very hot. Stir in potato bits, cilantro, onion, garlic, chili powder and salt. Let stand 2 minutes. Spread 2 tablespoons potato mixture on bottom half of each tortilla. Top with 1 tablespoon cheese. Fold unfilled side over filling. Heat a skillet over medium heat. Brown quesadillas about 1 minute on each side until tortilla is golden brown and cheese is melted. Remove from pan and let rest 1 minute. Cut into pieces. Serve with salsa.