Ingredients for Pierogi Quesadilla
- 1 medium potato, peeled and thinly sliced
- Flour Tortilla
- Crushed Red Pepper Flakes
- Cheese
- 1 tablespoon Italian dressing
- Olive Oil
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salsa
- Sour Cream
- Guacamole
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How to Make Pierogi Quesadilla
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Peel and thinly slice 1 medium potato into 1/8-inch thick rounds.
- In a bowl, toss the potato slices with 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the seasoned potatoes to the hot skillet and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Remove the potatoes from the skillet and set aside. Add a large flour tortilla to the skillet.
- In a separate bowl, combine 1/2 cup shredded cheddar cheese, 1/4 cup shredded mozzarella cheese, and 1/4 cup crumbled feta cheese.
- Evenly distribute the cheese mixture over the entire tortilla.
- On one half of the tortilla, layer the cooked potatoes, 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon Italian dressing.
- Once the cheese begins to melt, carefully fold the cheese-covered half of the tortilla over the filling.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
- Remove from the skillet, let cool slightly, cut into quarters, and garnish with your favorite toppings: salsa, sour cream, and guacamole.
- Enjoy your culinary masterpiece!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
15g
Fat
55g
Carbs
17g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Appetizers Lunch Snacks Eggs Dairy Potatoes Vegetables American Mexican Easy Beginner Cook Cheese Dietary Spicy Low Sodium Low Cholesterol Low Calorie Comfort Food Low Carb Inexpensive Northeastern United States Low In Something Brunch Taste Mood Savory Number Of Servings Presentation Served Hot
