- Ingredients
- 100g MAGGI Mashed Potato Flakes
- 320ml cold water
- 120g extra mature cheddar cheese, grated
- 40g Red Leicester cheddar cheese, grated
- 20g spring onion, washed and thinly sliced
- 5g chives, finely chopped
- Cracked black pepper, to taste
- 50g extra mature cheddar cheese, grated
- 50g mozzarella cheese, grated
- 5 flour tortillas
- 1tbsp rapeseed oil
Potato and Cheese Quesadilla
Ingredients
Method
Method
Add the water and masked potato flakes to a bowl and whisk for 30 seconds. Leave to reconstitute for two minutes. After two minutes re-mix and add the mature cheddar, Red Leicester, spring onion, chives, and black pepper.
In a separate bowl, mix the remaining mature cheddar cheese and mozzarella. Set aside.
Lay the tortilla over a flat surface, spread 90g of the potato mix evenly over half the tortilla then add 20g of cheese mix on top of the potato.
Fold the tortilla over to form a semi-circle and lightly brush each side of the tortilla with oil.
Bake in a pre-heated oven at 200⁰C for 8 minutes or until crisp and golden. These can also be pan tried if doing small volumes.
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