It doesn’t look like it but these are leftovers. The tortillas and the remoulade are from Sunday’s fish tacos, and I always have tzatziki sauce and Sriracha on hand because they go so well with everything! This is a riff on Charley Brown’s Mexicana’s quesadillas, and my husband says it’s a keeper!
Potato, Cheese, and Thyme Quesadillas
Makes 2 quesadillas
2 medium potatoes
1 1/2 cups grated mozzarella cheese
A little cream
Salt and pepper to taste
Fresh or dried thyme
4 whole wheat tortillas
Peel and cut up the potatoes into chunks. Boil potatoes in salted boiling water for 15-20 minutes or until fork tender. Drain and mash potatoes. Season with butter, cream, salt, and pepper to taste. Set aside.
Spread a little butter on the inside of each tortilla. Top one buttered side with cheese. With a spatula, spread about a cup of mashed potato on top of the cheese. Top mashed potato with more cheese and sprinkle with thyme. Cover with another tortilla, buttered side down.
Lightly grease a griddle and heat it. When it is hot, put a quesadilla on the griddle to toast. When the bottom becomes golden brown, flip it over and toast the second side. When both sides are golden brown, remove to a cutting board and slice into quarters or eighths. Repeat with the second quesadilla. Serve warm.
Serve with dipping sauces such as salsa, tzatziki sauce, yogurt remoulade (or just plain Greek style yogurt), sour cream, and/or Sriracha sauce.