I did a couple things to lighten it up. I cut the hot pepper cheese back to from 1 1/3 cups to just 1 cup and used 94% fat free whole wheat tortillas in place of flour tortillas. I used the olive oil very sparingly so there was about 1 teaspoon total per finished quesadilla.
Makes 4 Quesedillas
Ingredients
1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 cup (packed) coarsely grated hot pepper Monterey Jack cheese
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 tortillas (I used 94% fat free whole wheat tortillas)
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil
Directions
1. Place baking sheet in oven and preheat to 275°F.
2. Steam potatoes until tender, about 8 minutes.
3. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.
4. Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.
5. Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
6. Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.
7. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm.
8. Repeat with remaining 2 quesadillas.
9. Serve quesadillas with remaining salsa.
