Cristina’s “St. Patrick’s Day” Quesadilla

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Cristina Ferrare


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1 ½ cups baby gold potatoes (yukon gold or fingerlings)

1 tsp cayenne

1 tsp cumin

2 cloves of garlic smashed

olive oil

salt and fresh cracked pepper to taste

1 tablespoon chopped cilantro

1 cup cilantro salsa or your favorite store-bought green salsa

1 bunch of kale, mustard greens, or chard, stems removed and chopped

1 cup monterey jack

½ cup sharp white cheddar

2 tsp crushed red pepper flakes

zest and juice of 1 lime

½ cup goat cheese, crumbled


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