Potato, Greens, and Goat Cheese Quesadillas

Potato, Greens, and Goat Cheese Quesadillas (Adapted from Bon Appétit)

1 1/3 cups 1/2" cubes Yukon Gold potatoes
1 teaspoon ancho chili powder
1 teaspoon hot chili powder
salt and fresh ground black pepper
5 ounces (about 1 1/4 cups) coarsely grated hot pepper Monterey Jack cheese
1 1/3 cups prepared salsa verde
4 2/3 cups coarsely chopped stemmed mustard greens, divided
4 8" flour tortillas
3 ounces cold crumbled goat cheese
olive oil

Preheat oven to 275 degrees with a baking sheet inside to warm up.

To cook the potatoes, steam them until just tender, about 8 minutes.

Place potatoes into a large bowl and add chili powders - season with salt and fresh ground black pepper, tossing well to coat. Set aside and allow to cool for 15 minutes. Stir in Jack cheese.

While the potatoes cool, add salsa and 2/3 cup (packed) mustard greens into a food processor or blender - process until greens are finely chopped.

Divide remaining greens on the bottom half of each tortilla. Evenly divide the potato mixture on top of the greens. Top each with the goat cheese and 2 tablespoons salsa mixture. Fold plain tortilla halves over filling, pressing to compact. Lightly brush top of tortillas with oil.

Heat a large skillet over medium heat. Place 2 quesadillas, oiled side down, into skillet - brush the tops with oil. Cook until the bottom of the quesadilla is brown, about 3 minutes - gently flip over and continue to cook to brown the other side. Transfer quesadillas onto the baking sheet in the oven and repeat process with remaining tortillas.

Serve with remaining salsa verde mixture.

Makes about 4 servings.

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