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–+ servings

Jalapeno Pierogi Quesadillas

Tara Noland
An easy fix for the beloved pierogi, Jalapeno Pierogi Quesadillas will have everyone falling in love with these for a quick weeknight dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine American
Servings 8 sevings

Ingredients
 

  • 1 1/2 lbs. Little Potato Company Baby Boomer potatoes
  • 2 Tbsp. butter
  • 1/4 cup skim milk
  • Salt and pepper
  • 2 small onions sliced
  • 2 jalapenos seeded and pith removed and thinly sliced
  • 1 Tbsp. canola oil
  • 3 cups light or regular Tex Mex grated cheese blend
  • 8 large tortillas
  • Cooking spray
  • Light sour cream

Instructions
 

  • Boil the potatoes in salted water for about 17-18 min. until very tender. Mash with the butter and skim milk. Set aside to cool slightly.
  • Cook onions and jalapenos in canola oil in a medium saute pan on medium heat until onions are translucent. Season with salt and pepper. Set aside.
  • Divide the mashed potato among 4 large tortillas shells and smooth out to 1/2" of the edge. Top each with a 1/4 of the onion, jalapeno mixture.
  • Place about 3/4 cup of the cheese over top of each tortilla. Cover with the second tortilla on each. Spray the top of the tortilla with cooking spray and also a large sized saute pan. Place the quesadilla in the saute pan with the sprayed tortilla up. Cook on medium high heat until golden brown, flip and cook the other side until golden also.
  • Slice with a pizza cutter into wedges and serve with sour cream.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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