Spicy Potato Quesadillas and Avocado Salsa With Creamy Lime Chile Sauce
This is a great easy recipe. Introducing the new Philadelphia Cooking Creme - the Savory Garlic flavor. For video of recipe go to http://alternativetastes.com
Total Steps
6
Ingredients
9
Tools Needed
10
Ingredients
- 1 package 16 ounce precooked mashed potatoes
- 1 tub 10 ounce Kraft® Philadelphia Savory Garlic Cooking Creme
- 1 can 10 ounce diced tomatoes and chilies with lime juice and cilantro, well-drained, divided
- 3 green onions, chopped, divided
- 2 limes, divided
- 16 16-inch flour tortillas
- 1 package 8 ounce Kraft® shredded Three Cheese with a Touch of Philadelphia
- 3 ripe avocados, pitted, peeled and chopped
- 4 roma tomatoes, seeded and chopped
Instructions
Step 1
Preheat the oven to 400ºF. Coat 2 nonstick rimmed baking sheets with nonstick cooking spray.
Step 2
Open packaged potatoes and spoon into a medium, microwave-safe bowl along with Cooking Creme (reserving 3 Tablespoons) and 2 Tablespoons of canned tomatoes and chilies. Stir well. Microwave for 2 minutes. Stir.
Step 3
For the sauce, place the remaining canned tomatoes and chilies, remaining cooking creme, 1 teaspoon lime zest, a dash of salt, and a dash of pepper into a food processor. Pulse to mix and blend until smooth.
Step 4
Arrange 4 tortillas on the prepared baking sheets. Divide the potato mixture evenly among the tortillas and spread evenly. Sprinkle about 1 teaspoon chopped onion and about 2 tablespoons cheese over each tortilla. Top each with one of the remaining tortillas. Lightly coat the tops with cooking spray. Bake for 5 to 6 minutes. Remove from oven, turn over, and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.
Step 5
Create salsa by combining chopped avocado, chopped roma tomato, and chopped green onion in a large bowl. Add a couple teaspoons lime juice, salt, and pepper to taste.
Step 6
Plate a couple of quesadilla wedges onto each plate. Top with salsa, dividing it among the plates. Drizzle sauce over the salsa and wedges, or pour sauce into individual dressing cups and serve on the side. Garnish with lime slices and serve while wedges are warm.