Cutting Board - Essential for chopping vegetables like potato greens and cheese.
Chef's Knife - A versatile cutting knife, great for chopping various ingredients used in quesadillas.
Mandoline Slicer - Ideal for thinly slicing potatoes and veggies.
Oven-Safe Skillet - Suitable for cooking the quesadillas evenly on a stovetop or under the broiler.
Quinoa Cooker - Useful if you wish to add quinoa as an ingredient in your dish.
Mandoline Plate - Helps with uniform cutting of potato greens and vegetables for consistent cooking.
Stirring Spoon - For mixing the goat cheese, tortillas, or other ingredients before assembly.
Food Processor - Can quickly chop ingredients to help in preparation time.
Microwave-Safe Container - Ideal for reheating or melting goat cheese without a separate appliance.
Cheese Slicer - For adding thin slices of goat cheese on top of the quesadillas.
Grill Pan - Great for cooking quesadillas under high heat to achieve a crispy exterior while keeping them soft inside.
Tortilla Press - Useful for making homemade tortillas or flattening pre-made ones.
1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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