Beef And Potato Quesadillas Recipes

Steps:

• Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
• Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
• Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
• Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
• Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
• Cut each quesadilla into 3 triangles to serve.

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Steps:

• 1. Shred cold potatoes, cook in small amount of olive oil. Flip only once after first side is browned.
• 2. Slice, then chop steak into small fine pcs. Warm in skillet with peppers,onion & A-1/olive oil.
• 3. On griddle or in skillet warm one side of tortilla using spray oil only. Flip over, layer cheese, potatoes, meat & cheese again on only 1/2 of tortilla. Fold in half & brown each side till cheese is melted. Serve with sour cream, pico de gallo, salsa, or your favorite topping.

Steps:

• In 10-inch skillet, cook and stir beef over medium-high heat about 5 minutes or until thoroughly cooked; drain. Add onion and garlic; cook 1 minute or until onion is soft.
• Make potatoes as directed on box omitting butter and using 1 cup water, 1/2 cup milk and the 1 pouch Cheese Sauce. In medium bowl, mix potatoes and ground beef mixture.
• Heat sandwich/panini grill press to medium heat. Brush tortillas with oil. Place about 3 tablespoons potato mixture on half of each tortilla; top with 1 slice of cheese. Fold tortillas over filling.
• When grill press is heated, place tortillas on grill. Close grill; cook 1 to 2 minutes or until cheese is melted and filling is hot. Serve quesadillas with salsa, sour cream and cilantro.