Ingredients
1 cup mashed potatoes (without added milk and butter)1 cup tomatillo salsa, divided1/4 cup thinly sliced green onions2 flour tortillas (10 inches)1 cup shredded cheddar cheese2 tablespoons butter, softened1/2 cup sour cream
Preparation
In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and the green onions. Top 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 each into 4 wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.
