Quesadillas filled with a spicy potato, onion and jalapeno and cheddar cheese mixture.

Spicy Potato Quesadillas

3 tablespoons vegetable oil
1 large russet potato, unpeeled and finely chopped
1/2 small onion, thinly sliced
3 large jalapeños, seeded and finely chopped
3 teaspoons MAGGI Granulated Vegetable Flavor Bouillon *
1/2 teaspoon ground black pepper
8 (8-inch) soft taco-size flour tortillas
1 1/2 cups (6 ounces) shredded sharp cheddar cheese

1 (7.6-ounce) can NESTLÉ Media Crema or 1 cup sour cream
Pico de Gallo

1. Heat oil in large skillet over medium-high heat. Add potato, onion, jalapeños, bouillon and pepper. Cook, stirring frequently, for 10 to 12 minutes or until potato is tender.
2. Arrange four tortillas on a flat surface; sprinkle with cheese. Top with potato mixture. Top each with one tortilla, pressing down slightly.
3. Cook in same skillet over medium-low heat, turning over once, for 5 to 7 minutes or until lightly browned. Cut each quesadilla into 4 wedges; top with media crema and pico de gallo.

Makes 8 servings.

* Or substitute another bouillon flavor, as desired

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.