Potato Quesadillas with Mango Salsa and Seasoned Beet Greens

Here’s a meal that originated in the simplest of kitchens.  Tonight you’ll experience time travel as you reach back to the 1500’s and transport quesadillas back to your dinner table.  These potato and cheese delicacies feel pretty authentic as they’re served with new harvest potatoes and cheese as they might have been in the 16th century.  Dress them up with some 21st century mango salsa and serve them with some chili-spiced beet greens.
Grocery List Potato Quesadillas with Mango Salsa
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Potato Quesadillas with Mango Salsa

Produce

garlic (if needed)

yellow onion (if needed)

1 bunch beet greens

cilantro leaves

jalapeno pepper 

1 Anaheim pepper

1 large russet baking potato

2 limes

1 mango

Canned/Dried Foods

one 15 oz. can no-salt chopped tomatoes (if making quick low-sodium salsa)

low-sodium vegetable broth (if needed)

olive oil (if needed)

balsamic vinegar (if needed)

low-sodium soy sauce (if needed)

Molasses  (if needed)

chili powder (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

8 inch corn or flour tortillas

1 pint fresh tomato salsa (if no quick salsa is made)

Extra-sharp cheddar cheese

Nutritional Value Potato Quesadillas with Mango Salsa

Nutritional Analysis

Potato Quesadillas with Beans and Rice and Side Salad

Per Serving

Calories: 700

Protein: 21 g

Carbohydrates: 99 g

Total Fat: 25 g

(Saturated Fat: 6 g)

Dietary Fiber: 18 g

Cholesterol: 15 mg

Sodium: 350 mg

% calories from fat: 32.9 %

Serving Size

2/3 of a quesadilla with 1/2 C. mango salsa + 3/4 C. beans and rice. with dresssed side salad.